Pesto-Dill Tater Salad

  • 6-8 medium red potatoes, cubed
  • 1 ½ cups water
  • 4 large eggs
  • ¼ cup finely chopped green onion
  • ¼ cup chopped fresh dill
  • 2 tablespoons pesto -- choose your favorite variety or make your own
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Put the steamer basket in the bottom of the pressure cooker pot. Add the water, potatoes, and eggs - place the eggs on the very top of the cubed potatoes. Lock the lid in place, select High Pressure, 4 minutes of cook time, and press start.

When the timer beeps, turn off the pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the eggs into an ice cold water bath to cool. Carefully remove the steamer basket and place the hot potatoes into a large bowl and cool in the refrigerator while you make the dressing.

In a small bowl, combine the green onion, dill, pesto, and olive oil. Taste and adjust seasonings as needed. Add the dressing to the cooled potatoes and gently mix mix it into the potatoes. Peel and dice the cooled eggs and sprinkle them over the top of the salad.

Chill for at least one hour before serving to fully cool and marry the flavors.

  • Yields: 6-8 servings
  • Preparation Time: 20 minutes plus chilling time
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