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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component. Ingredients:
2 lbs potatoes, peeled and cut into 1/2 inch chunks |
1 cup water |
2 tablespoons cider vinegar (or whatever kind you have on hand) |
2 hardboiled egg, peeled |
3/4 cup low-fat mayonnaise |
1/4 cup milk |
2 tablespoons dill pickle relish |
2 tablespoons pickle juice |
1 tablespoon prepared yellow mustard |
1/2 teaspoon celery salt |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sweet red peppers, minced |
2 tablespoons yellow sweet peppers, minced |
2 tablespoons green sweet peppers, minced (or 6 tbls any color combination) |
2 tablespoons scallions, chopped (white and green parts) |
1 teaspoon seasoning salt |
Directions:
1. Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
2. Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
3. Cut eggs in half. Chop whites and set aside.
4. Put yolks in a large bowl and mash with a fork.
5. Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
6. Stir in red, yellow and green peppers and chopped scallions.
7. Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
8. Chill for at least 2 hours. Keep cold.
9. * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.
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