Pressure cookers make easy work of potato salad, especially with red potatoes since you're not peeling them. The addition of the Penzeys Shallot Salt and Pepper gives the salad a consistent onion-y taste, even if you're planning to enjoy the salad over a few days. (I hate the taste of day old onions in pasta and tuna salad, etc)
PC Potato Cabbage Salad
5 lbs red potatoes, quartered (halved if very small)
5 Tbs dill pickle juice
2 tsp yellow mustard
2 tsp brown mustard
1 tsp Penzeys Shallot Pepper
1 tsp Penzeys Shallot Salt
1 1/2 cup mayonnaise
1/2 cup sour cream
2 cups chopped green cabbage
1/3 cup chopped red bell pepper
1/2 cup chopped celery
Place potatoes pressure cooker with recommended amount of water for steaming (consult your owner's manual) Bring to high pressure and cook for 5 minutes, then use quick release method.
Drain potatoes thoroughly, place in a large bowl and let cool for about 10 minutes.
Pour dill pickle juice over potatoes and toss gently. Let cool for about 15 more minutes.
Combine remaining ingredients in a bowl and toss with the potatoes. Chill and toss again just before serving.
1 comment:
Wow. I've only used my pressure cooker for canning. I need to branch out! This looks delicious!
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