This potato salad is awesome!
You will need for the salad:
3 1/3 lb russet potatoes (peeled and cut into 1″ cubes)
3 tbs apple cider vinegar
2 1/2 tsps table salt
4 cups cold water
You will need for the dressing:
3 eggs (hard boiled and finely chopped)
1 small red onion (finely diced)
1 dill pickle (finely diced)
3 stalks celery (finely diced)
8-10 stems fresh dill (finely chopped)
1 cup mayonnaise
1 tbs whole grain mustard
1 tbs apple cider vinegar
1/2 tsp garlic powder
Kosher salt and ground pepper to taste
Put potatoes in pressure cooker. Add table salt, vinegar, and cold water. Layer the eggs on top in the shell. Close lid and cook at low pressure for 0 minute +. Quick release (the “get up to pressure” time will take about 23 – 24 minutes and the potatoes and eggs will be done). Release the pressure and carefully remove the lid. Taste one of the potatoes to make sure they are done. If they are not they may sit in the water to continue cooking until done. Place the eggs in cold water and the potatoes in a colander to drain.
Layer hot potato cubes on a large tray. Drizzle with apple cider vinegar. Let cool for 30 minutes. Finely chop the eggs once they are cool to the touch.
For the dressing, in a large bowl add mayonnaise, onion, pickle, and celery. Add the egg, mustard, vinegar, and garlic.
Add the dill and fold in the potatoes. Taste and add more salt or pepper to taste. Do not over mix as it will be mushy. Do not be afraid of salt as the refrigeration will diminish the affects of the salt. Place in refrigerator for at least 3 hours.
Enjoy!
