Japanese Souffle Pancakes
Potato Salad Olivier
| By : |
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 5 Minutes (resting time) |
| Servings |
8 Servings
|
Ingredients
- 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
Ingredients
|
Instructions
- 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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