Sunday, April 05, 2009
PC Potato Salad
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.
Labels: Food, Recipes, Summer Cooking
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Wow. I've only used my pressure cooker for canning. I need to branch out! This looks delicious!
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