Saturday, February 2, 2013

Pressure Cooker Potato Salad


~2 lbs red/gold/purple potatoes (small)
3 hard boiled eggs
6 slices bacon
2 celery stalks
1/2 onion
1 Tbsp Dijon mustard 
Mayo (start with about 1/2 cup, then stir, add more as needed)
1tsp dill
Dashes of salt, pepper, garlic powder, curry powder

Wash potatoes, place in pressure cooker with 1 cup of water and cook on high pressure for 2 min (add 1 or 2 additional minutes for larger potatoes). Quick release the pressure, drain, and set the potatoes aside to cool. 

Place eggs in cooker (use metal trivet) with 1 cup of water and cook on low pressure for 6 minutes. Let pressure come down naturally for 5 minutes, then quick release. Remove eggs from cooker and place in a bowl with ice water. 

While eggs and potatoes cool cut up onion and celery. Cook bacon. Mix spices together. 

Peel eggs and chop. Chop potatoes. Crumble bacon. 

Place 1/2 of potatoes and eggs in large bowl, then layer veggies, bacon, mustard, mayo, and spices, followed by remaining potatoes and eggs. Fold together gently. Add more mayo, to desired taste and appearance. 

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