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:@)
eek on the still-runny eggs. :( the salad sounds good, though!
ReplyDeleteI have a potato salad recipe that has pickles and uses some pickle juice in the mayo too. So good! My mother always put chopped eggs in her potato salad.
ReplyDeleteThose eggs are just how I would like them for breakfast Lynn :) So quick on the potatoes in your PC! Our family has always added egg and pickle to our potato salad :)
ReplyDeleteNice potato salad Lynn. It reminds me of southern potato salads from my youth.
ReplyDeleteSam
love potato salad! but the eggs? a lot of people like soft boiled eggs though.. did you end up eating those? we made hard boiled eggs last night with all the grandpies. Might have a couple for breakfast this morning! Happy Palm sunday and first day of spring!
ReplyDeletexoxo
vivian
So many things you can do with a pressure cooker! I need to try this.
ReplyDeleteLinda
Thanks for the tip about the plate under the metal steamer, Lynn! I've been looking for a silicon basket for ages. I do my HB eggs for 8 mins. in my PC & then I let the steam release naturally, which takes about 15 mins. Occasionally I get the dark ring so I'm experimenting with letting the pressure out sooner. I plunge them into ice water as soon as I take them out. Also, I put each egg in a silicon cupcake liner before setting it on the basket. Keeps them from hitting each other. I do 6 at a time, too. I am going to go get a plate out right now for the next batch!! Always learning something from you!!
ReplyDeleteI have never had or cooked in a pressure cooker, but it sounds like a great time saver. I told my husband about an article I read for easy hard boiled eggs, cooking them in the oven...he kindly pointed out that I should consider what the consequences would be if it didn't work, as in what if they explode? Yikes, I decided to stick with the old fashioned boiled way :)
ReplyDeleteJenna
Hey Lynn...I found a silicon steamer basket at Aldi's yesterday!!!! I hope you have one near you!!!
ReplyDeleteThis is so interesting and I am intrigued with your pressure cooker. I have never used one but that fast cooking time is amazing!
ReplyDelete