Pressure Cooker BLT Potato Salad

I’ve been in love with my quick potato salad recipe this summer. It’s a great basic potato salad recipe that cooks in only 4 minutes in the pressure cooker. It’s perfect for summer parties.

Recently, I signed up to bring potato salad to a church picnic and I wanted to create a fun new version to take to the party. One of my readers commented that she added bacon to my potato salad recipe. Since you can’t go wrong with bacon, it got me thinking what other fun  ingredients I could add to dress up my potato salad for the picnic and a BLT came to mind.

I added plenty of crisp bacon, fresh parsley, and sweet sun-dried tomatoes to the traditional recipe. It still has the creamy flavor you expect from potato salad, but with a fun new flavor twist. I debated whether or not to add the eggs, but my husband said it wasn’t potato salad without the eggs.

I always use light mayo at home, which cuts out a little bit of the fat and calories. Others have also said the recipe is great with half mayo and half Greek yogurt.

BLT Potato Salad

Print Recipe

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 1/2 cups water
• 3 large eggs
• 1 cup mayonnaise (I used light)
• 1 tablespoon dill pickle juice
• 1 tablespoon mustard
• 3 green onions, chopped
• 6 slices of precooked bacon, crumbled
• 5 sundried tomatoes, chopped
• 1 cup fresh flat-leaf parsley, trimmed of thick stems
• Salt and pepper to taste

Directions:

Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.

When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.

In a large bowl, combine the mayo, pickle juice, and mustard. Mix in green onion, bacon, sun dried tomatoes and parsley.Add the potatoes and gently mix the mayonnaise mixture into the potatoes.

Peel and dice cooled eggs and gently stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.

Chill at least one hour before serving. Top with additional crumbled bacon, if desired.