by mamabear542000

This is the recipe I grew up with. It can be enjoyed in the summer or winter. And the best part is, I can cook the potatoes and eggs together in the electric pressure cooker to make it a lot faster. Love it!

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Name: Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 cups Diced potatoes peeled and cooked; 1/2 cup Miracle Whip Dressing to taste; 1/4 cup Prepared Mustard to taste; 3/4 teaspoon Salt to taste; 1/4 teaspoon Ground black pepper to taste; 6 large Hard boiled eggs divided; 1/2 cup Red onion diced; 1/3 cup Pickle Relish dill or sweet, to taste; 1/2 cup Celery chopped; 1/4 teaspoon Paprika for garnish

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INGREDIENTS

4 1/2 cups Diced potatoes ; peeled and cooked
1/2 cup Miracle Whip Dressing ; to taste
1/4 cup Prepared Mustard ; to taste
3/4 teaspoon Salt ; to taste
1/4 teaspoon Ground black pepper ; to taste
6 large Hard boiled eggs ; divided
1/2 cup Red onion ; diced
1/3 cup Pickle Relish ; dill or sweet, to taste
1/2 cup Celery ; chopped
1/4 teaspoon Paprika ; for garnish

INSTRUCTIONS

Meanwhile, chop the onion and celery. When the timer goes off on the cooker, let the pressure release naturally.

Remove the eggs to an ice bath for a couple of minutes. Drain the water from the potatoes and place them into a medium-size mixing bowl. Peel the eggs and put two back for garnish. Chop the remaining eggs and add them to the potatoes. Add the onion, celery, relish, Miracle Whip, mustard, salt, and pepper to taste. Mix well. Taste to see if you need to adjust any ingredients. If your potato salad is to your liking, use a spoon to smooth out the potato salad and top with slices of the two remaining eggs. Sprinkle with paprika for garnish.

This can be served warm or cover and chill overnight to let the flavors come out better.

NOTES

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Potato Salad

4 1/2 cups Diced potatoes peeled and cooked
1/2 cup Miracle Whip Dressing to taste
1/4 cup Prepared Mustard to taste
3/4 teaspoon Salt to taste
1/4 teaspoon Ground black pepper to taste
6 large Hard boiled eggs divided
1/2 cup Red onion diced
1/3 cup Pickle Relish dill or sweet, to taste
1/2 cup Celery chopped
1/4 teaspoon Paprika for garnish

Place the diced potatoes in the bottom of the pressure cooker. Add 1 1/2 cups water. Place the rack on top of the potatoes and then the eggs on the rack. Cover and make sure the vent is set to closed. Press the Rice/Risotto button for a total of 6 minutes on high. 
Meanwhile, chop the onion and celery. When the timer goes off on the cooker, let the pressure release naturally. 
Remove the eggs to an ice bath for a couple of minutes. Drain the water from the potatoes and place them into a medium-size mixing bowl. Peel the eggs and put two back for garnish. Chop the remaining eggs and add them to the potatoes. Add the onion, celery, relish, Miracle Whip, mustard, salt, and pepper to taste. Mix well. Taste to see if you need to adjust any ingredients. If your potato salad is to your liking, use a spoon to smooth out the potato salad and top with slices of the two remaining eggs. Sprinkle with paprika for garnish.
This can be served warm or cover and chill overnight to let the flavors come out better.

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Nutrition

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Serving Size: 1 Serving (184g)
Recipe Makes: 6 Servings

Calories: 173
Calories from Fat: 45 (26%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 5.5mg		2 %
Sodium 568.3mg		20 %
Potassium 545.7mg		14 %
Total Carbohydrate 29.9g		9 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 26g
Protein 3.6g		5 %
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Calories per serving: 173

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