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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
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Jill Selkowitz


  • 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