Herb Potato Salad & Savory Stuffed Eggs

Most everyone loves potato salad during the summer barbecue season and this recipe will be sure to please. These warmed red potatoes are tossed with a flavorful vinaigrette, then seasoned with fresh dill and parsley. Best of all it can be ready to enjoy in less than 45 minutes with the Aroma Turbo Rice Pressure Cooker.
And for those of you who enjoy stuffed eggs but are tired of the typical mayo filled mixture, consider some savory fillings like sweet potatoes with tangerine zest, beets with lemon or even lentils! * Just mash and season your filling then stuff those eggs. Or go bold and add some prepared horseradish to a traditional deviled egg!


For the Salad:
1 clove garlic, finely minced
1 ½ tbsp white wine vinegar
1 tsp sugar
2 tsp salt
1 tsp pepper
¼ cup olive oil

4-6 eggs, or as many that will fit in inner pot
1 lb small red potatoes
1 stalk celery, diced
¼ cup onion
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1 green onion, diced


In a small bowl combine and mix well the garlic, white wine vinegar, sugar, salt and pepper. Slowly whisk in the olive oil. Set aside.

To pressure cook the potatoes:
Place the steamer rack and 1 cup of water in the inner pot. Add the potatoes, cutting any larger ones in half so they are roughly the same size. Close the lid securely and set the steam vent to “Airtight”. Set to High Pressure (3P) and cook for 10 minutes. Let the pressure release naturally. Pierce the potatoes to check for doneness, cooking an additional minute or two if needed. Carefully remove them to a cutting board and when cool enough to handle, cut each into large size pieces and place in a medium sized bowl. Pour the vinaigrette mixture over the potatoes and stir gently to evenly distribute. Fold in the celery, sliced red onion, dill and parsley.Check for seasoning, adding additional salt and pepper if needed. Garnish with diced green onions and slices of egg, if desired. May be served warm, cold or at room temperature.

To pressure cook the eggs:
Place the steam rack in the inner pot with 1 cup of water.
Add the eggs, placing them on a heatproof plate or trivet on top of the steam rack. Close the lid securely and set the steam vent to “Airtight”. Set to High Pressure (3P) and cook for 7 minutes. After five minutes, release the pressure and carefully place the eggs in a bowl of ice cold water. After ten minutes they should be cool enough to peel. (Note that the size of the eggs and the altitude will vary the cooking time by a few minutes. You may want to test the timing by first cooking just one egg at a time until you discover what works best for you.)

*link to Flavorful Lentils with Onions and Kale

Over To You
What is your version of potato salad and eggs? Share and inspire us.

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