If I wasn’t a pressure cooker advocate before, I certainly am now.
I have used our little 2 qt cooker at home several times but this was my first time onboard
just 3 minutes and potatoes AND eggs
were ready for a perfectly easy potato salad.
…served with some juicy grilled chicken…
PRESSURE COOKER POTATO SALAD
1.5 lbs mini potatoes, cut in half
2 eggs in shells
1 cup water
1/2 cup mayonnaise
3 green onions, sliced
2 tbsp dijon mustard
sea salt & pepper to taste
In cooker place the potatos and eggs.
Add water and set cooker to 3 minutes.
Once done and pressure is reduced your potatoes and eggs should be ready.
In meantime mix together mayo, onions, mustard and seasoning
Cool eggs and remove shells, chop or slice.
Toss all together.
Super easy potato salad.
Galley Kat Note
Since we were having a spicing grilled pork tenderloin cutlet
I add some little extras:
3 tbsp chopped jalapenos
6 black olives, sliced
1/2 cup fresh parsley, chopped
(use the stems too, they have a lot of flavour)
a good shake of dried chilis
…it went very well with mache greens
and my very own boat grown sprouts
and a drizzle of good quality olive oil.
Inspired by Pressure Cooking Today