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Potato Salad

Potato Salad

Item No. REC11673
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By Ninja Test Kitchen
  • Contains Eggs
Prepared with
Total Time
18m
Easy
8
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Ingredients

  • 3 pounds baby red potatoes, cut in half or quarters
  • 3 large eggs
  • 1 cup water
  • 1/2 cup mayonnaise
  • 1/4 cup sweet relish
  • 1 tablespoon yellow mustard
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder

Utensils needed

  • Colander
  • Large Bowl
  • Shallow Dish

Instructions

Step 1
Place potatoes, eggs and water in pot.

Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin. 

Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

Step 4
Drain the potatoes and eggs in a colander. Transfer them to a shallow bowl or pan and place in refrigerator to cool for 30 minutes. 

Step 5
In a large mixing bowl, whisk together mayonnaise, relish, mustard, dill, salt, pepper, and onion powder. 

Step 6
After the potatoes and eggs have cooled, peel the eggs, then use a fork to mash them well into the mayonnaise mixture. 

Step 7
Fold in the potatoes. Mix well to fully incorporate. 

Step 8
Serve immediately, or cover and refrigerate for serving later.