Potato Salad Olivier


  • 3 ea potatoes, medium
  • 1 ea carrot large, cut in half
  • 2 ea hard-boiled egg, diced
  • 4.5 oz ham, small diced
  • 1 cup peas canned, drained
  • ¾ cup Pickles, no sugar added
  • 3 ea green onions, chopped
  • ½ cup fresh dill, minced
  • ¾ cup mayo
  • 1 tsp salt
  • Place the potatoes and the carrot into the inner pot. Pour 6 cups of water on top. Close the pressure-cooking lid.
  • Select Pressure Cook-High, Set the time to 10 Minutes . Press Start.
  • When the program ends, wait 5 Minutes for Natural Release, then Quick Release the remaining pressure inside.
  • Open the lid and take potatoes out to let cool or rinse under cold water.
  • Peel and small dice the potatoes. Peel and small dice the carrots.
  • Mix all ingredients in a large bowl evenly.
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