Here’s a homemade potato salad with a touch of tangy Creole mustard and a hint of fresh dill that’s not only delicious, but can also be made in one pot in about 20 minutes – just in time for the picnic.
1 1/2 cups water
2 pounds Yukon Gold potatoes, cleaned and quartered
Place a metal trivet and a steamer basket in the inner pot of a pressure cooker. Add the water, potatoes, 1 teaspoon of the salt and 1/2 teaspoon of the pepper to the pot. Carefully add the eggs (in shell).
Close the lid and set pressure to high for 4 minutes. (It will take about 15 minutes for the pressure cooker to come to temperature.) As soon as it is finished, use the quick release setting to release the pressure.
When pressure is released, open the cooker and transfer eggs to a bowl of ice water to stop them from cooking. Place potatoes in a large bowl and refrigerate until cool.
Combine mayonnaise, buttermilk, celery, red onion, vinegar, mustard, dill and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; mix well.
Peel and chop the eggs and carefully fold them into the mayonnaise mixture. Add the mayonnaise mixture to the potatoes and gently mix to evenly coat. Cover and refrigerate until ready to serve.