Pressure cooker Potato Salad

Pressure cooker Potato Salad


  • 48 ounces potatoes, peeled, cut into 3/4-inch cubes. 
  • 1 1/2 cups of water. 
  • 5 large eggs. 
  • Salt and black pepper. 
  • 1/4 cup chopped dill pickle. 
  • 1/4 cups mayonnaise. 
  • ¼ cup Greek yogurt. 
  • 1 tablespoon Dijon mustard. 
  • 1/2 teaspoon paprika. 
  • For garnish: chopped parsley, green onions.


  1. In the pressure cooker add in 1 1/2 cups of water with a pinch of salt. Then place the steaming basket above, place the peeled potatoes pieces with the eggs on the potatoes. 
  2. Close the cooker lid and lock it. Set to pressure cook at high pressure for 3 minutes. (Wait 10 minutes for the pressure cooker to reach the pressure).
  3. Carefully remove the lid after quickly releasing the pressure. Take the potatoes and eggs, transfer them to separate bowls or sheet pans and allow them to cool. 
  4. Peel the eggs and chop them into small pieces. In a large salad, bowel adds in the potatoes, chopped eggs, onions, chopped dill pickle mayonnaise, yogurt, mustard, and paprika. Season with salt and black pepper. Gently blend everything. 
  5. Garnish with fresh chopped parsley or green onions and serve it.

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