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.
What You Need
Original recipe yields 12 servings
1 cup water
3 lb. Yukon gold potatoes (about 3-1/2 inches long and 2-1/2 inches wide), cut crosswise in half
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.
In order for the potatoes to cook evenly, it is important to use uniformly sized potatoes as listed in recipe.
Hawaiian potato salad is typically prepared with milk, and more vinegar than what is used to prepare a traditional potato salad. These changes result in a potato salad with a thinner creamier consistency.
This tasty potato salad can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.