Red Potato Salad- Pressure Cooker Recipe


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.  
Have I mentioned that using the pressure cooker allows you to kill two birds with one stone by cooking the potatoes and the eggs at the same time? Score!  1 pot to clean, that's it!  If you haven't tried making hard boiled eggs in your pressure cooker, you are missing out.  They are the absolute easiest to peel when made this way.  When I am making just hard boiled eggs, I prefer to use low pressure and a longer cook time to minimize the risk of cracking.  With this recipe, I use the 5/5/5 method that you see recommended on various websites and books.  
The dressing can be mixed up while you are cooking the potatoes, or you can wait until you are ready to mix everything: totally your choice. I like to mix it ahead of time because it makes it easier to just dump everything into a big bowl and toss it together at the last minute.   
So now, on to the recipe:
Red Potato Salad- Pressure Cooker Recipe
2 pounds red skinned potatos, washed cubed with peels on.
6 eggs
1/2 cup mayonaisse
1/4 cup sour cream
1 tsp. Cajun Seasoning (I use Tony Chachere's)
1 bunch green onion, chopped.
Scrub and cube your potatoes.  Make sure you cut out and discard any eyes or bad spots. The cube size is up to you, but I prefer ones that are about 1/2- 3/4 inch square.  Rinse and then soak the cubed potatoes for 30 minutes to 1 hour to help remove the excess starch.  You'll thank me later.
In your pressure cooker, add the required amount of water to attain pressure.  In my Cuisinart, it's 1 cup.  Insert a steamer basket into the cooking pot.  Add 1 cup water to you pressure cooker, making sure the steamer basket sits above the water.  Rinse you potatoes and pile them on the steamer basket.  Close your lid and cook on high pressure for 5 minutes.  Do a Natural Pressure Release for 5 minutes, then Quick release until your pin drops. If you are doing your eggs at the same time, place them on top of the potatoes when you go to cook, use the same time and then plunge them in to an ice bath for 5 minutes (hence the 5/5/5).
Remove your potatoes and let them chill in the fridge.  I prefer to let them chill overnight, but a couple of hours works, too, if you are pressed on time.
While your potatoes are chilling, whisk together your mayo, sour cream and cajun seasoning.  Chop your eggs and green onions.
When the potatoes are cold, gently fold the dressing mix in to the potatoes. Add the eggs and onions. Mix gently.  
Toss a few extra green onions on top for color.
Want some substitutions?
  • 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.