I love potato salad. Unfortunately, it always feels like a pain to make. Meanwhile, the store bought varieties leave a lot to be desired. I'm also picky. I don't like relish or celery in mine (it's a sacrilege as far as I am concerned.) I do like it with eggs (I've been told that I am the one being sacrilegious by doing that!)
This recipe is easy to make when you use your pressure cooker. The variety of potatoes or things you can add is positively endless. It's best made the night before so that the potatoes have a chance to chill all the way through so they don't absorb all of the dressing. That said, you could make it earlier in the day and just let it chill a bit first.
- Toss in some crispy, crumbled bacon and shredded cheese for a loaded baked potato salad.
- Substitute Greek Yogurt for the Sour Cream for a tangier taste.
- White onions in the place of green, if that's your style.
- Seasoned salt instead of Cajun seasoning if you don't want the spice.
The possibilities are endless.
Enjoy. Let me know how it turns out for you.