Sunday, April 21, 2019

Instant Pot Potato Salad

From this site here. This is backwards so read from bottom.

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
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:
Dressing Ingredients

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