Potato Salad In A Pressure Cooker Food
PRESSURE-COOKER POTATO SALAD
I used to rarely make potato salad because it can be somewhat time-consuming, but because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potato-with or without the skin. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE
quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.
Provided by wackopatty
Categories Potato
Time 34m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
- Pour salad in serving bowl and serve warm or chilled.
Nutrition Facts : Calories 385.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 132.2, Sodium 832.9, Carbohydrate 36.2, Fiber 4.8, Sugar 3.5, Protein 16.9
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INSTANT POT POTATO SALAD - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (104)Total Time 45 minsCategory Salad, Side Dish, SnackCalories 299 per serving
- Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in Instant Pot. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release. Immediately release the pressure and carefully open the lid. *Note: the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard boiled eggs later.
- Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.
- Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy. *Pro Tip: You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
QUICK AND EASY POTATO SALAD IN THE PRESSURE COOKER
From homepressurecooking.com
Servings 6Estimated Reading Time 3 mins
- NOTES: You can peel and cut your potatoes first before steaming. I have found whole potatoes turn out better imo. Just remove skins after potato has cooled.
- Place potatoes in pressure cooker with water. If you have a steamer basket great, if not, you can simply add potatoes to the bottom sitting on top of water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. (You may place your eggs on top of the potatoes for an easy all in one done time). If you choose not to, just make them before hand according to the method that works best for you.
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From pressurecookingtoday.com
4.5/5 (107)Total Time 2 hrs 20 minsCategory Side DishCalories 355 per serving
- Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
- When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
- Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.
- In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.
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