For the pressure cooker: 6 medium russet potatoes, peeled and cubed 1½ cups water 4 large eggs For the salad dressing: 6-8 scallions, sliced (or¼ cup finely chopped red onion) 1 cup mayonnaise 1 dill pickle wedge, diced (optional) 1 tsp sugar 2 tablespoons yellow mustard (or grain mustard) 2 tablespoons white wine vinegar (can use red or cider) Salt and pepper to taste 2 celery stalks, sliced thin (optional, but adds a nice texture) ¼ cup sliced black olives (optional, but I love it) ¼ cup sliced radishes (optional, but adds a nice crunch) paprika for garnish

Share: