Pressure Cooker Potato Salad with Carrots
Festive and lower calorie version of a traditional potato salad.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Servings: 6 servings
- 2.5 pounds Russet Potatoes and Carrots peeled and cubed
- 1 1/2 cups water
- 4 large Eggs
- 3/4 cup Olive Oil Mayonnaise
- 2 Tablespoons Fresh Flat Leaf Parsley chopped well
- 1/4 cup Dill Pickles w/ juice, minced, or to taste
- 1/4 cup Yellow/Brown Onion minced
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Sea Salt or to taste
- 1/2 - 1 teaspoon Paprika
Place potatoes, carrots and eggs into steamer basket or trivet and place into Pressure Cooker cooking pot with water.
Lock on lid and close Pressure Valve.
Cook on High Pressure for 4 minutes.
Mix together Mayonnaise, Mustard, Onions, Pickles, Parsley and Salt and set aside.
Do a quick release and allow all pressure to release.
Place eggs in ice cold water and place potatoes and carrots in large bowl and allow to cool.
Peel eggs and add to potatoes and carrots, along with Mayonnaise mixture and gently combine. Taste and add more salt, if needed.
Place in refrigerator and chill at least 2 hours before serving.
Sprinkle with Paprika.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg