Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.
Ingredients
- medium red potatoes, scrubbed: 6 piece
- water: 1 cup
- onion: 0.25 cup (chopped)
- stalk celery: 1 piece (chopped)
- salt and pepper: (to taste)
- hard-cooked eggs: 3 piece (chopped)
- fresh dill: 1 Tbsp (chopped)
- mayonnaise: 0.5 cup
- yellow mustard: 1 tsp
- cider vinegar: 1 tsp
Metric Conversion
Stages of cooking
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Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
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Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
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Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.
