Quick Pressure Cooker Potato Salad

This Quick Pressure Cooker Potato Salad Recipe is so easy you’ll fall in love with making potato salad again. Cooking the eggs and potatoes together in the pressure cooker, you’ll get quick, perfectly cooked eggs and potatoes every time.

Ingredients

• 6 medium russet potatoes, peeled and cubed
• 1 1/2 cups water
• 4 large eggs
• 1/4 cup finely chopped onion
• 1 cup mayonnaise
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon dill pickle juice
• 1 tablespoon mustard
• Salt and pepper to taste

Baked Garlic Parmesan Potato Wedges

 Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection!  

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Serves: 4-6

Ingredients

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded parmesan cheese
• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping