Instructions

• Start by washing your waxy potatoes real good. No need to peel yet, just make sure they’re clean. Add them to your pressure cooker with enough salted water to cover.
• Secure the lid with the sealing ring in place and set it to high pressure. Cook for about 10 minutes till tender pull with a fork.
• Once the timer beeps, use the quick release to let the pressure out fast. Open the lid carefully, steam will hiss so be careful not to get burned.
• Drain the potatoes and let them cool a bit on a plate. When they’re cool enough to handle, peel the skin off and dice them into bite-sized chunks.
• While potatoes cook, boil the egg separately in your pressure cooker or on the stove for 10 minutes till hard-boiled. Peel and chop fine.
• In a big bowl, toss diced potatoes, chopped egg, scallions, bell pepper, and celery. Add sour cream, mayo, sweet pickle relish if using, salt, and pepper. Stir gently to combine. Chill at least an hour so the flavors blend.
• If you want your potatoes firmer, drop the cooking time by a couple minutes before quick release.
• For creamier texture, let the pressure release slow for a minute or two then do a quick release to finish.
• Keep a small towel handy when you quick release the valve hiss so you don’t get steam burns.