Recipes

Potato salad can also be topped with bell
pepper, radish and parsley. Sour cream can
be substituted for the mayonnaise.
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Mrs. Glander’s Potato Salad
1
/3 cup chicken broth
1
/3 cup garlic
wine vinegar
7 medium-sized
potatoes, peeled
and cut into
1/2” cubes
2 cloves garlic,
peeled and
crushedl
1
/
2 teaspoon salt
1
/4 teaspoon white
pepper
1 cup mayonnaise
2 tablespoons
mustard
5 hard boiled eggs,
sliced
1 medium red onion,
peeled and finely
diced
30
1. In a 5-quart or larger pressure cooker, add
chicken broth, wine vinegar and trivet. Place
potatoes on top of trivet. Add garlic, salt and
white pepper. Stir well.
2. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 4 to 5 minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Drain potatoes into a colander and let stand
for a minute to dry excess moisture.
5. In a separate bowl mix mayonnaise and
mustard.
6. Pour potatoes into a serving bowl, add
mayonnaise-, mustard-mixture, eggs and red
onion. Stir carefully but thoroughly until evenly
mixed. Serve warm or chilled.
Makes 6-8 servings
Approximate Nutritional Analysis Per Serving:
339 calories / 7g protein / 21g carbohydrates / 26g fat
2g dietary fiber / 150mg cholesterol / 403mg sodium
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