Sliced Potatoes In Oven With Cheese

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Recipe Category: Pressure-Cooker

Classic Potato Salad Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 • Cooker: 5- to 7-quart • Time: 7 minutes at HIGH pressure

  • 1½ cups water
  • 3 pounds medium red or Yukon Gold potatoes, left unpeeled and halved or left whole if small and pierced in several places with a knife
  • ¾ to 1 cup mayonnaise, as needed
  • 2 tablespoons cider vinegar or Champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 4 green onions (white and light green parts), trimmed and thinly sliced
  • 3 ribs celery, cut into ¼-inch dice

Method

  1. Place a trivet in a 5- to 7-quart pressure cooker
  2. Add the water
  3. Place the potatoes in a steamer basket and set in the pot
  4. The water should not touch the potatoes (pour some out if there is too much)
  5. Cover and lock the lid in place
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 7 minutes
  9. Remove the pot from the heat
  10. Open the cooker with the Natural Release method; let stand for 15 minutes
  11. Be careful of the steam as you remove the lid
  12. Transfer the potatoes to a medium bowl
  13. Loosely cover and refrigerate until cooled
  14. Cut the potatoes in half if you cooked them whole
  15. When you’re ready to assemble the salad, whisk together the mayonnaise, vinegar, mustard, salt, and pepper to taste in a serving bowl
  16. Add the potatoes, green onions, and celery and toss until well combined
  17. Chill thoroughly in the refrigerator before serving; it can be made the day before

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