BLT Potato Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 1/2 cups water
- salt and pepper to taste
- 3 large eggs
- 3 green onions chopped
- 1 tablespoon mustard
- 1 tablespoon dill pickle juice
- 6 medium russet potatoes peeled and cubed
- 1 cup mayonnaise (i used light)
- 6 slices of precooked bacon crumbled
- 5 sundried tomatoes chopped
- 1 cup fresh flat-leaf parsley trimmed of thick stems
- Carbohydrate 268.714740004875 g
- Cholesterol 1269 mg
- Fat 32.2542200016264 g
- Fiber 24.7253995145145 g
- Protein 71.1804600028564 g
- Saturated Fat 9.80865600014332 g
- Serving Size 1 1 recipe (2339g)
- Sodium 789.29857330288 mg
- Sugar 243.989340490361 g
- Trans Fat 5.55980200017792 g
- Calories 1603 calories
Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.In a large bowl, combine the mayo, pickle juice, and mustard. Mix in green onion, bacon, sun dried tomatoes and parsley.Add the potatoes and gently mix the mayonnaise mixture into the potatoes.Peel and dice cooled eggs and gently stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.Chill at least one hour before serving. Top with additional crumbled bacon, if desired.
