Classic Potato Salad Adapted For Pressure Cooking Recipe 475 Food

CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

CLASSIC POTATO SALAD (ADAPTED FOR PRESSURE COOKING) RECIPE - (4.7/5)

Steps:

• Pressure Cooker: Add 1 1/2 cups water to the pressure cooker, and set the trivet in (if you have one, which I do). Distribute the diced potatoes into the steamer basket and then nestle the eggs inside the potatoes. Lock lid in place, select High Pressure, 4 minutes cook time and press start. When the timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Check that the potatoes are cooked, by inserting a paring knife. If it slides in easily, they are done. With tongs, remove each egg and plunge into a bowl of ice water. Carefully remove the steamer basket from the pressure cooking pot and dump into a fine mesh strainer/colander. Rinse with cold water to remove the excess starch and allow to drain well. Stove top method: If you don't own a pressure cooker you can easily adapt this. Just cook the potatoes for 15 to 20 minutes, until a paring knife comes out clean. For the eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Plunge into a bowl of ice water. Dressing: Mix the mayonnaise, mustard, vinegar, 2 teaspoons. salt and 1 teaspoon pepper (to start) and whisk together. Add the pickles, if using, and give it a taste. Adjust to your desired flavor-- you might want a tangier dressing, so add a dash more vinegar. If you don't like the taste of dill pickles, leave it out. But if you do add the dill pickles, the sugar helps to balance out the flavors. Once you are happy with the flavor/seasonings of the dressing, add the prepared vegetables and onion and give it a good stir. Refrigerate. To easily peel the eggs, remove them from the ice water, give them a good crack and remove under cold running water. The egg shells should slide right off. Dice the eggs, and reserve one whole egg. (I use an egg slicer and give it 1/4 turn and slice again, which gives easy and perfect dices. To finish the potato salad, in a large bowl, add the cooled potatoes and diced eggs and add half of the dressing. Gently fold to combine. Add more dressing until the salad is the texture that you prefer. Slice the remaining egg, as a garnish and sprinkle with paprika for color. Chill for at least an hour, before serving. Tasting notes: I love this salad with olives, but not everyone loves them. Potato salad is very versatile, so feel free to add or leave out any of the vegetables I like to use. You can use reduced fat mayo or yogurt and I've never done that. I just don't eat too much of it, at once! Because this salad has mayonnaise, take care to keep this chilled and protected from heat to avoid any chance of food poisoning. I know this sounds extreme, but it's better to be careful!

CLASSIC POTATO SALAD

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
• Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
• Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

PRESSURE COOKER POTATO SALAD

Steps:

• Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
• Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
• Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

CLASSIC TANGY POTATO SALAD

Steps:

• In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
• Add potatoes, celery, onion and eggs; toss to coat well.
• Cover; chill to blend flavors.

PRESSURE-COOKER POTATO SALAD

Steps:

• 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., In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

NAN'S CLASSIC MUSTARD POTATO SALAD

Steps:

• Boil potatoes in the peel with the whole eggs.
• Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
• Let eggs and potatoes cool to room temperature.
• Peel all and refrigerate whole potatoes and eggs until cold.
• The potatoes will dice and hold up better when cold.
• Dice the potatoes into 1/4- 3/8" dice.
• Place into a very large container with a lid.
• (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
• Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
• Add to the potatoes and eggs.
• Gently stir to mix the ingredients evenly.
• In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
• Whisk until creamy.
• Pour over potato mixture.
• Gently stir until the dry particles are coated with the creamy mixture.
• Cover and refrigerate at least 4 hours.
• 6- 8 hours is even better.
• If you like color you can sprinkle some sweet paprika over the top.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

CLASSIC & CREAMY POTATO SALAD

Steps:

• Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
• Add vinegar, sugar, salt, and celery seed and mix thoroughly.
• Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
• Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
• Store in refrigerator for up to 2 days; serve cold.
• This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.