Fast potato salad

Lacey1 · ‎03-09-2010

For me, the most time-consuming part of making potato salad was boiling the potatoes and eggs. Now, I do them both at the same time, in my electric pressure cooker. Peel potatoes, cut them in half, long ways. Put the eggs and potatoes in basket. Add about 2 cups of seasoned water, (garlic powder, bouillon, etc). I always add a little oil in the water-about a teaspoon. Set it on the lowest PSI setting, (usually the vegetable setting) X 5 minutes. Use the quick-release method-remove basket and rinse eggs/potatoes with cold water to stop cooking. The eggs come out with a pretty yellow yolk and the potatoes are not soggy.

Marsha2003 · ‎03-12-2010

That would save a lot of time. Good tip!

depglass · ‎03-10-2010

The egg shells don't crack?

Gooday · ‎03-23-2010

I have always boiled my potatoes and eggs together. However, I do not have a pressure cooker. I just end up taking the eggs out sooner.

Lacey1 · ‎03-09-2010

The eggs do not crack, in fact, they are so easy to peel after being in the PC. I made potato salad this morning using this method. Adding the seasoning to the PC water gives the potatoes a great flavor.

AnneMary · ‎04-12-2010

Just curious......what kind of a pressure cooker are you using? Is it a top of the stove type or one of the electric or electronic ones with various selections for veggies, meat, etc.? Would really like to know! TIA

Lacey1 · ‎03-09-2010

This one that I used today is an 8 qt. electric pressure cooker. It does have various settings for meat/rice/vegetables, etc. If you have a stovetop model that has only one weight, (it controls the PSI) you could maybe decrease the time. Make sure you use firm potatoes and cut them as I described or they will come out too soft, (back-up plan would be mashed potatoes-DH would rather have the mashed instead of potato salad! ).