Thanks to our continuing partnership with 671 Guam Recipes, the Pacific Daily News shares a popular side dish for your Easter table: potato salad.
Sherae Pangelinan-Torio’s recipe, posted to the group in August 2019, offers a time-saving shortcut using an instant pot.
Instant Pot Potato Salad
- 2 1/2 pounds russet potatoes
- 1 1/2 cups water
- 6 eggs
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon relish
- 1 jar pimentos, drained
- 1 small can of sliced olives,
Peel the potatoes into cubes and then place them into a digital pressure cooker with water.
Place the uncooked eggs on top of the potatoes.
Close the pressure cooker and cook on high for 4 minutes.
Once the timer goes off, do a quick release. Remove the eggs and place them into ice cold water and drain the potatoes.
Place the cooked potatoes in a large bowl.
Peel and cut the eggs, place them in the bowl with the potatoes. Add relish, mustard, pimentos, olives and mayonnaise. Add salt and pepper to your desired taste.
Let it cool in the refrigerator for a couple of hours and serve.