Unfortunately, this time my extra large eggs were not hard boiled, they stayed a bit runny in the middle.
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
~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:@)