Monday Menu: 4-Minute Potato Salad

Re-upping this recipe since I made my first batch this weekend.

This is a family favorite.

I really like this recipe. So quick and easy.  You can use any electric pressure cooker for these results.

Four minutes cooking time, about 10 minutes prep. Let everything cool in the refrigerator before adding mayo, mustard, so plan at least an hour before serving.

Perfect 4-Minute Picnic Potato Salad

• 6 large potatoes, peeled, cubed
• 4 large eggs
• 1/2 small yellow onion, finely diced*
• mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
• salt and pepper to taste

Add the steaming basket to the pressure cooker and add enough water to come to bottom of the basket. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes (I have an egg rack I use, but you can just put the eggs on the potato cubes). Close the unit, and pressure cook for 4 minutes. When finished, use the rapid-release method to ensure eggs don’t overcook and potatoes stay firm.

Remove the eggs and run cold water over them. Remove potatoes and drain excess water. Add to a large serving bowl.  Peel eggs – fun fact, steamed egg peels slip right off – rinse and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.

Once cooled, add the remaining ingredients and fold until well mixed.  Let sit for about 10 minutes before serving.

Serves 6 easily

*Fun additions: I grilled the onions this time which is super yummy, you can also add cooked bacon, chives, red peppers, or dill relish. Go wild.