Super quick and a definite crowd pleaser.
Chop potatoes into medium size cubes. Roughly chop bacon and put into pressure cooker. Place whole eggs in shells on top of bacon and potatoes. Add 1& 1/2 cups of water.
Bring to pressure over high heat. Once at pressure reduce heat and cook for 6 minutes. Quick release pressure. Remove eggs and keep aside. Drain water from potatoes and bacon and place the into fridge (keep in the PC without using another bowl).
Once all cooled, add into the pressure cooker peeled and quarter eggs, mustard, sour cream, red onion and chives to potato and bacon. Mix and serve in salad bowl garnish with extra chives if you wish.
Great for taking to a bbq or picnic in our thermal bowls (pop in fridge while making salad) Keep eggs on bench to allow a little more cooking or cool under water if you prefer them on the softer side. Potato must be cold before adding dressing
Awesome warm too!! I throw in extra eggs too for lunches the next day!
This is my go to salad for bbqs 👌 everyone loves it. So quick, easy and full of flavour!
Kudos to you! I hadn't thhuogt of that!
This is ALWAYS my go to salad. The best.
Love this recipe so quick and easy. I saute bacon in pressure cooker first then add after potato is cooked and cooled down.
Really convenient method to do potato salad & flavours to your preference.. If using bacon I'd personally be inclined to sauté off the bacon first in the cooker, pop it aside & then add at the end.