Description
This Pressure Cooker Potato Salad is a quick and easy side dish that is perfect for picnics or barbecues. The potatoes are tender and creamy, mixed with a tangy mayonnaise-based dressing and crunchy dill pickle relish.
Ingredients
Units
Scale
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Main Ingredients:
- 1 1/2 pounds Yukon gold potatoes
- 2 large eggs
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Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard (or more, to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dill pickle relish (with juices)
- 2 green onions, sliced
Instructions
- Cook Potatoes and Eggs: Place the potatoes and eggs in the pressure cooker with water, then cook under pressure for a few minutes.
- Prepare Dressing: In a bowl, mix together mayonnaise, mustard, salt, pepper, pickle relish, and green onions.
- Combine Ingredients: Peel and dice the cooked potatoes and eggs, then mix with the dressing until well combined.
- Chill and Serve: Refrigerate the potato salad for at least an hour before serving. Enjoy!
Notes
- You can add extra ingredients like crispy bacon, celery, or red onion for more flavor and texture.
- Adjust the seasoning to suit your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg