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LOCATION: Recipes >> Pressure Cooker >> Potato Salad 04

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POTATO SALAD
Makes 6-8 servings

1/3 cup chicken broth
1/3 cup garlic wine vinegar
7 medium-sized potatoes, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled and crushed
1/2 t salt
1/4 t pepper

In a 5-quart or larger pressure cooker, add chicken broth, wine
vinegar and trivet. Place potatoes on top of trivet. Add garlic,
salt and white pepper. Stir well. Close lid and bring pressure to
first red ring over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 4 to 5 minutes. Remove from heat and
use Natural Release Method. Drain potatoes into a colander and
let stand for a minute to dry excess moisture.

1 cup mayonnaise
2 T mustard
5 hard boiled eggs diced
1 medium red onion, peeled and finely diced

In a separate bowl mix mayonnaise and mustard. Stir in eggs and
red onion. Spread dressing over cooked potatoes. Stir carefully
but thoroughly until evenly mixed. Serve warm or chilled.

Potato salad can also be topped with bell pepper, radish and parsley.
Sour cream can be substituted for the mayonnaise.

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