Mom’s Potato Salad (updated)

Place cubed potatoes on the trivet in your mulit-cooker/pressure cooker, then place eggs on top of potatoes and add a cup of water and close the lid. Set to manual, high pressure for 4 minutes.

When the time is up, quick release the pressure and carefully remove the lid.

Pull out the insert and strain off the water, rinse in cold water. Let potatoes and eggs cool completely, before mixing.

While potatoes are cooking, in a large bowl, add Mayo, mustard, pickles, olives and pimento. Mix and season with salt and pepper.

Once the potatoes and eggs have cooled, mix with dressing mixture. Taste to check seasonings, adjust as needed

I’ve learned out the past few years how to make this recipe quicker in my mulit-cooker/pressure cooker.

I always use the yellow mustard, but from time to time I’ve used Dijon, or a spicy brown. While good, not the same.

I’ve even forgotten the olives or pimento, it still delicious.

Sometimes I use small Yukons in place of the larger.