Dill Pickle Potato Salad PPCXL Style

Spring has arrived and I have visions of flowers blooming, birds singing and me hosting my friends for an awesome BBQ.  I've been trying new things all the time in my power pressure cooker XL and today it's Dill Pickle Potato Salad.  I am not a fan of the long drawn out process of making potato salad but man I love to eat it.  I figure the PPCXL makes everything else faster why not my potato salad.

Here's how I decided to make it! (Just to let you know I am notorious for not measuring so I've taken several photos to give you a visual of everything.). I should probably note that I am using a 10qt PPCXL.

DILL PICKLE POTATO SALAD 

Peel & cut approximately 15 medium potatoes (I used yellow but you could use red or whatever you like)

Add 1 1/2cups of water and a sprinkle of salt (I like Pink Himalayan Salt again use what you like)

Add the steaming rack to the PPCXL and place at least 6 eggs for this recipe & more if you want to use them for something else

Press the fish/vegetable button it should read 6 minutes.  Apply the lid and make sure the valve is closed.

While the potatoes and eggs are cooking prepare an ice bath for your eggs to go in once they are done.  When the timer goes off do a quick release of the steam and put the eggs directly into the ice bath.  Doing this will insure they stop cooking and will be easy to peel.

Remove the potatoes from the PPCXL & set aside to cool.

Next you want to chop one medium Onion, 1Cup of Celery, 1 1/2Cups Dill Pickles in 2Tsp of Pickle Juice.  Here's where I get to use one of my other favorite kitchen gadgets the ProChef made by Tupperware.  If you don't have one of these I suggest you track down your nearest Tupperware lady and get one ASAP!  Honestly this thing makes chopping so darn easy and the clean up is so fast.

I started with the onion removed it from the chopper into a bowl, then I chopped the celery added that to the onion in the bowl.  Lastly I did the pickles in the juice & adding them to the bowl.

Next dice the potatoes to whatever size you prefer!! Or leave them bigger totally up to you.

Next peel the eggs.  I suggest that you crack the bottom of the egg and then roll it on its side on the counter.  My eggs basically peeled themselves when I did this my kids were so amazed.  Now you need to chop the eggs and guess what I have a gadget for that too!!  This egg slicer I bought at a garage sale but I bet you can find one in your Mother or Grammies kitchen.  It works perfect for chopping the eggs, lay the egg in slice, open the slicer turn the eggs and slice again right into the bowl. (Side note this slicer slices mushrooms & strawberries really nice too)

Next we want to mix everything together.  I like to use a very large bowl so I have room to stir without it ending up all over the counter.

Add 1 1/4Cups Mayo, 1 1/2Tsp Colman's Dry Mustard, 1 1/2Tbsp Paprika and mix well.  (Here's where you can add whatever spices you like or more mayo or pickle juice, maybe apple cider vinegar.) Tweak it to the yummy goodness you like.

The end result was amazing and it only took me a fraction of the time to make it.  This will definitely be on my BBQ entertaining menu this summer for sure.  If you have any questions or would like me to try a recipe please comment below.  Happy cooking my friends!