For an extra layer of flavor, try adding a tablespoon of sweet pickle relish or a pinch of smoked paprika to the mayonnaise dressing. If you prefer a tangier potato salad, add an extra teaspoon of cider vinegar or a squeeze of fresh lemon juice. Feel free to substitute other herbs, such as chives or parsley, for the dill, based on your personal preference. For a lighter version, use a combination of mayonnaise and Greek yogurt. The potato salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Pressure Cooker Potato Salad
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS75
Elevate your next gathering with this vibrant and flavorful potato salad, streamlined for modern kitchens using the magic of the pressure cooker. Achieve perfectly cooked, firm potatoes in a fraction of the time, all while infusing them with layers of classic and fresh flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol113 mg
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Fiber4 g
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Protein7 g
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Saturated Fat3 g
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Sodium150 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the scrubbed red potatoes into the pressure cooker, then pour in 1 cup of water. (1 minute)
02
StepSeal the pressure cooker and cook on high pressure for 3 minutes for medium-sized potatoes, or 4 minutes for larger potatoes. (4 minutes)
03
StepAllow the pressure to release naturally for 3 minutes, then quickly release any remaining pressure according to your pressure cooker's instructions. (5 minutes)
04
StepOnce the potatoes are cool enough to handle, peel and dice them into bite-sized pieces. (10 minutes)
05
StepIn a large bowl, create alternating layers of the diced potatoes, chopped red onion, and chopped celery. Season each layer generously with salt and freshly ground black pepper. (5 minutes)
06
StepTop the layered mixture with the chopped hard-cooked eggs and sprinkle with the fresh dill. (2 minutes)
07
StepIn a separate small bowl, whisk together the mayonnaise, yellow mustard, and cider vinegar until smooth and well combined. (2 minutes)
08
StepGently fold the mayonnaise mixture into the potato mixture, ensuring all ingredients are evenly coated. Be careful not to overmix. (3 minutes)
09
StepCover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. (60 minutes)
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RECIPE REVIEWS
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Nettie Rempel
May 28, 2025The natural release tip is essential. I ruined my first batch by releasing pressure too quickly. The potatoes were a little mushy. But the second time was perfect!
Meggie Tremblay
May 11, 2025I love the fresh dill. It makes such a difference in the overall taste. I'll never use dried dill again!
Rudolph Jenkins
Apr 8, 2025I added a bit of Dijon mustard in addition to the yellow mustard, and it added a lovely kick.
Darron Harber
Feb 11, 2025Great recipe! Easy to follow and delicious results. Thank you!
Mariah Willms
Jan 22, 2025I added some chopped bacon to the salad, and it was a huge hit!
Gustave Wintheiser
Sep 29, 2024This recipe is a lifesaver! I can't believe how quickly the potatoes cook in the pressure cooker. It's a great way to make potato salad on a busy weeknight.
Wilbert Sauer
Aug 26, 2024My family loved this! I will definitely make this again for our next barbecue.
Geovany Stoltenberg
Aug 22, 2024I've tried a few pressure cooker potato salad recipes, and this is by far the best. Simple, quick, and delicious!