Mom’s Old-Fashioned Potato Salad

My mom’s potato salad recipe appears on our table during the summer months for barbecues and on the Fourth of July. The pressure cooker helps make potato salad a reality even when your time is short. Give the potatoes eight minutes to steam and a short time to cool down. Then just toss the ingredients together and enjoy the rest of your day.

SERVES 6 TO 8

INGREDIENTS:

POTATO SALAD:

• 1 1/2 cups water
• 8 medium red bliss potatoes, scrubbed (see note)
• 2 teaspoons white vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon celery seeds
• 2 scallions (white and tender green parts), finely chopped
• 3 medium celery stalks, finely chopped
• 3 sweet midget pickles, finely chopped
• 3 hard-cooked eggs, diced
• 1 1/2 cups mayonnaise (low-fat is fine)
• 1 teaspoon prepared yellow mustard
• 2 teaspoons milk to thin the mayonnaise
• Sweet paprika for garnish (optional)

INSTRUCTIONS:

1. Pour the water into the pressure cooker.
2. Arrange the trivet and steamer basket in the bottom and stack the potatoes in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
3. Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam.
4. Remove the potatoes and allow them to cool completely. When the potatoes are cool, peel them and cut into 3/4-inch pieces, dropping them into a serving bowl as you work.
5. Add the vinegar, salt, pepper, and celery seeds to the potatoes and toss to coat. Stir in the scallions, celery, pickles, and eggs.
6. In a small mixing bowl, whisk together the mayonnaise, mustard, and milk until well blended. Pour 1 cup of the dressing over the potatoes and toss until the potatoes are coated and the salad is well mixed. Cover the salad and remaining dressing and refrigerate for at least 2 hours and up to 12 hours.
7. When ready to serve, remove the salad from the refrigerator and toss with some of the remaining dressing if it looks dry. Sprinkle with paprika (if desired) before serving.

NOTE:

• Even if the skins of the potatoes aren’t perfect, steam the potatoes in their skins. Otherwise, the potatoes may become watery and disintegrate. Peeling the potatoes after cooking is much easier; the skins usually slip right off. Hold back on the dressing. Since Red Bliss are low-starch potatoes, they tend to soak up the dressing quickly .