An easy side dish made dairy-free and using a pressure cooker.
- 1 1/2 pounds white potatoes (about 5 medium)
- 1 cup water (for cooking)
- 2 teaspoons Dijon mustard
- ¼ cup prepared mayonnaise
- 3 tablespoons chopped fresh dill (from about 1 very small bunch)
- ½ cup chopped celery (from about 1 medium head)
- 2 tablespoons apple juice-sweetened cranberries (optional, for topping)
- salt and pepper, to taste
- Scrub the white potatoes and dry them gently with a clean towel. Use a fork to prick each potato all around, about 8 pricks per potato.
- Then, place the trivet inside an 8-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
- Cook at high pressure for 12 minutes. Once the cooking is done, release the pressure or let it come down naturally. Carefully remove the lid on the pressure cooker.
- Place the potatoes in an ice-water bath to cool them. Remove them and dry them with a clean towel.
- Chop the cooled potatoes into bite-sized chunks and place them in a large mixing bowl.
- Add the mustard, mayonnaise, fresh dill, and chopped celery and use a spatula to mix together.
- Serve the potato salad with cranberries, if desired. Season with salt and pepper, to taste.
- The potato salad will last up to 5 days in the refrigerator.