ELECTRIC PRESSURE COOKER HAWAIIAN POTATO SALAD

Electric Pressure Cooker Hawaiian Potato Salad image

Bring island flavors home with ease when you prepare our Electric Pressure Cooker Hawaiian Potato Salad. This Hawaiian potato salad is a cinch to make with your electric pressure cooker. Most the time involved is the salad sitting peacefully in the refrigerator, waiting to surprise and delight.

Provided by My Food and Family

Categories Summer 2019

Time 2h50m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 11

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Ingredients

1 cup water
3 lb. Yukon gold potatoes (about 3-1/2 inches long and 2-1/2 inches wide), cut crosswise in half
4 eggs
1 cup KRAFT Mayo Homestyle Real Mayonnaise
1/2 cup milk
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. sugar
3/4 tsp. black pepper
1 stalk celery, chopped
1/4 cup shredded peeled carrots
2 green onions, chopped

Steps:

Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
Refrigerate 2 hours.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g