My family doesn't add eggs and pickles to potato salad so I thought it would be fun to try this recipe for
Betty's Potato Salad. I also wanted to test it figuring we'll all have a few extra hard boiled eggs soon:@) I enjoyed the pickles and nice mild flavor of the scallions, this really was different than our version with celery and a little grated carrot. It's a pretty light yellow color too.
I saw on
Pressure Cooking Today that you can cook the potatoes and eggs at the same time in a pressure cooker and it only takes 4 minutes!
Less than 15 minutes total including the time it takes the PC to come up to pressure. Just had to try it...
Unfortunately, this time my extra large eggs were not hard boiled, they stayed a bit runny in the middle.
But the potatoes were perfect! Cooking them in the electronic PC would be especially nice in the summer when you really don't want to steam up the kitchen any more than necessary. Tip: If your pressure cooker vessel has a non-stick coating and you don't want to scratch it, you can place a dessert plate (I use Corelle) on the bottom before adding a metal steamer basket.
Betty's Potato Salad-
from The Complete Savorist
6 medium red potatoes, cooked and cooled-
I used Russet
7 green onions, both green and white parts sliced
3 sweet pickles or 5 gherkins, chopped-
I used gherkins
6 large hard boiled eggs, 5 in the salad, 1 for garnish
2 tsp fresh parsley, minced
1/4 tsp celery seed
1 C mayonnaise +/- to taste
S&P to taste
paprika-optional
~Gently mix everything except one egg and paprika. Garnish with sliced or diced reserved egg and a sprinkling of paprika if desired.
Pressure Cooker Diced Potatoes-
from Pressure Cooking Today
6 medium russet potatoes, peeled and 1/2-3/4" dice.
Add steamer basket to 6 quart pressure cooker, add 1 1/2 C water. Add potatoes, lock lid and cook on high pressure for 4 minutes. Automatically release pressure and remove potatoes so they can cool off.
Let's use up those dyed eggs and have a happy day:@)
