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:@)