Electric Pressure Cooker Hawaiian Potato Salad Recipes

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.

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.

ELECTRIC PRESSURE COOKER HAWAIIAN POTATO SALAD

Steps:

• Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
• Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
• Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
• Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
• Refrigerate 2 hours.

ELECTRIC PRESSURE COOKER HAWAIIAN POTATO SALAD

Steps:

• Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
• Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
• Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
• Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
• Refrigerate 2 hours.