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pressure cooker potato salad with bacon and eggs

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Prep Time: 10 minutes

Cook Time: 4 minutes

Total: 14 minutes

Servings: 6

Cost: $5.22 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Cut the baby potatoes into quarters.

Step 2

Add 1 cup of water to the pressure cooker then add the potatoes into a steamer basket and place the eggs on top of the potatoes. If you don't have a steamer basket just put the potatoes on top of the water.

Step 3

Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 4 minutes.

Step 4

When the cook time time is up carefully open the steam release vent right away (quick release) and then remove the lid.

Step 5

Place the eggs into a bowl of iced water and remove the potatoes from the pot and allow them to cool in the fridge.

Step 6

Cut your peeled hard cooked eggs into smallish pieces and add to the bowl with the potatoes.

Step 7

mix the mayonnaise with the salt, pepper, mustard, garlic powder, and dill pickles.

Step 8

Add the mayonnaise mixture to the potatoes and egg and fold in together along with the chopped bacon. Serve chilled and garnish with green onions.

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