1 minute reading time (265 words)

Potato Salad

Serves: 4 to 6
Cook Time: 35 - 40 Minutes + 10 Minutes


  • ​1  1/2 CUP water
  • Six 7 OZ potatoes, peeled, cut in quarters
  • 1/8 CUP (2 TBSP) apple cider vinegar 
  • 1 TBSP safflower, walnut, or olive oil
  • 1/4 TSP salt
  • 1/8 TSP pepper
  • 4 Hard Cooked Eggs (previous recipe), chopped
  • 2 large ribs celery, chopped
  • 1/2 medium onion, chopped
  • 1/2 CUP sweet pickle relish (or large dill pickle, finely chopped or dill weed, to taste)
  • (OPTIONAL) 3/8 - 1/2 CUP mayonnaise 
  • (OPTIONAL) 3/8 - 1/2 CUP plain yogurt (or mayonnaise for non dairy alternative)
  • leafy greens
  • paprika
  • parsley sprigs


  1. Steam potatoes until tender, 35-40 minutes, or pressure cook at 15 LB pressure with water for 10 minutes or according to your pressure cooker instructions.
  2. Cool potatoes and dice into cubes. Blend apple cider, oil, salt, and pepper; fold into potatoes and refrigerate to chill well.
  3. Combine marinated chilled potatoes with Hard Cooked Eggs, celery, onion, relish (or alternative).
  4. (OPTIONAL) Blend mayonnaise and yogurt together; fold into salad.
  5. Serve salad over leafy greens and garnish with paprika and parsley sprigs.


Tip:  A secret to good potato salad is to marinate the potatoes in oil and vinegar. 

Tip: Blend mayonnaise and yogurt to cut fat. Taste test before adding the mayonnaise and yogurt. You may find the taste and texture pleasing enough without the extra ingredients. 

Tip: Prepare Hard Cooked Eggs in advance.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 of 6 ​374 ​+ 8 g (9%)​18 g (64%)​15 g (24%)​3 g
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Tuesday, 30 May 2023

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