Pressure-Cooker Potato Salad

  Lunch

It's not a summer party without a tasty potato salad! I used to rarely make it because it can be so time-consuming. But because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potato—with or without the skin.

Pressure-Cooker Potato Salad

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TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + cooling
YIELD: 10 servings.

Ingredients

  • 2-1/2 pounds red potatoes, cubed (about 8 cups)
  • 1-1/2 cups water
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons prepared mustard
  • 1 tablespoon dill weed
  • 1 tablespoon cider vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh dill, optional

Instructions

  • 1. Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.
  • 2. In a large bowl, combine remaining ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Nutrition Facts

3/4 cup: 247 calories, 18g fat (3g saturated fat), 3mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 3g protein.

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