Dressing
1 cup (250g) full fat mayonnaise
Finely diced red onion
Finely diced dill pickle or cornichon
Finely diced celery
Finely chopped hard-boiled egg
1 tablespoon (15g) whole grain mustard
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
1/2 teaspoon garlic powder
Finely chopped fresh dill
Kosher salt and ground black pepper to taste
Hot potato cubes
2 tablespoons (30ml) unseasoned rice vinegar or apple cider vinegar
Hard boiled eggs
1 (102g) small red onion, finely diced
1 (55g) dill pickle or cornichon, finely diced
3 (120g) stalks celery, finely diced
8 – 10 stems fresh dill, finely chopped
Close lid and pressure cook at
- Pressure Cooking Method: Low Pressure for 0 minute, then
- Pressure Release Method: Quick Release
2 1/2 teaspoons fine table salt
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
4 cups (1L) cold water
Cubed potatoes
3 (200g) large eggs
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
4 cups (1L) cold water
Cubed potatoes
3 (200g) large eggs
Add 2 ½ tsp fine table salt, 1 tbsp (15ml) unseasoned rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooked.
3 1/3 lb russet potatoes, peeled, cut into 1 inch cubes
Ingredients:
- 3 1/3 lb russet potatoes, peeled, cut into 1 inch cubes
- 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar, divided
- 2 1/2 teaspoons fine table salt
- 4 cups (1L) cold water
Dressing Ingredients
- 3 (200g) large eggs, hard boiled & finely chopped
- 1 (102g) small red onion, finely diced
- 1 (55g) dill pickle or cornichon, finely diced
- 3 (120g) stalks celery, finely diced
- 8 – 10 stems fresh dill, finely chopped
- 1 cup (250g) full fat mayonnaise
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
- 1/2 teaspoon garlic powder
- Kosher salt and ground black pepper to taste
