Making Progress in the Pressure Department or Presto Potato Salad Recipe!

I was reading how some people cook with their pressure cookers every single day. Why not? I wasn’t going to use mine today. I’ve thawed out some cod for supper, and not sure I am totally comfortable cooking cod in the cooker, however, I did find a recipe for it so I will try it one of these days.

But for today, I’ll just prepare it as usual with some bread crumbs and baked in the oven. Always a sure thing and good.

But, I have a bunch of potatoes and I wouldn’t mind some potato salad with the cod. Especially since I also have some ears of corn – the first of the season – to cook up.

So, out I went to the kitchen, I peeled 4 large baking potatoes, cut them up in 8ths, larger than usual for potato salad, put them in the pressure cooker, boiled water with my tea kettle (which is my TIP FOR THE DAY with regard to cooking with a pressure cooker – boil the water quickly ahead of time with your electric tea kettle and just measure out the amount you want into the cooker, put in food, cover and start timer when it is ready).

In “5-7” minutes, the potatoes are done but not mushy. Cooled off the pot quickly and Presto, they are done. In less than 10 minutes in total.

While the cooker was steaming away, I chopped up/added the following and put in a bowl:

2 Stalks Celery, chopped

1/2 Vidalia Onion chopped

1/2 cup Spanish Olives – whole

2 Carrots chopped small

1 TBSP Dry Mustard

1/3 cup Apple Cider Vinegar

Splash of EVOO (extra virgin olive oil)

Salt/Pepper to taste

1 tsp. Dill Weed

1 tsp. Sweet Relish

3 TBSP Mayonnaise

Add cooked potatoes and toss gently.

~ ~ ~ ~ ~ ~

The potatoes were still a little firm – just right – and I didn’t bother cutting them up any smaller – the pieces are about 1 x 2 inches. So that’s in the fridge awaiting dinner time, all done.

potato salad

Oh, and I did taste a small piece and OMG, it was perfection!

As for the corn, after consulting my personal food guru, the World Wide Web, I found you can cook corn on the cob in the pressure cooker just fine, so I husked the corn and they are waiting to be cooked at the last minute. The fish only cooks in the oven for about 15 minutes, so a pretty easy dinner.

Did I mention before that I love my Pressure Cooker?

I asked Paul to help me think of a name for it, since it’s part of the family now (i.e. my laptop is called “Sherlock” because he solves so many mysteries for me when I need to know things), but all Paul could come up with was “Skippy” – I wasn’t too happy with that – it’s too close to “Kippie” and I don’t want to confuse my little laddie.

If anyone can think of a good name for my pressure cooker, I’m taking suggestions. Don’t feel hurt if I don’t choose your name…I am very picky about names and it has to be just right. I just can’t come up with one yet.

[ADDENDUM: “Presto” it is. It was obvious, I guess. Thanks Rhu!]

Thanks and Cheers!


~ ~ ~ ~ ~

“Our entry to it is naked and bare;

Our journey through it is trouble and care;

Our exit from it is who-knows-where;

So if we’re all right here, we’re all right there.”

[Jack Rosenthal]

“Until one has loved an animal, a part of one’s soul remains unawakened.”

[Anatole France]

“There are only two seasons – winter and baseball.”

[Bill Veeck]

Jazz & Bex

2003 – 2007 Archives ~ 2007-2009 Archives ~ 2009 Archives ~ 2010 Archives ~ 2011 Archives ~ 2012 Archives

This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to Making Progress in the Pressure Department or Presto Potato Salad Recipe!

  1. Bex says:

    Yeah, I know Nina, I was pushing it with the corn, BUT the corn and everything else came out perfect. It was just a little crunchy but perfect, not mushy at all. And not waterlogged. I’d been cooking my corn in the oven with salt and butter on it and it would get kind of crispy but good. This way was much better.


  2. Nina says:

    Okay. I understand the joy of cooking perfect potatoes in less time than it takes to water a flower bed. But why the corn? I steam or boil it for 3 minutes in a conventional pot. Are you cutting it down to 1.5?? 🙂

    I always love it when someone makes full use of a kitchen tool or pot that they love. Mine is the big old yellow enamel cast iron pot. I’ve had it for 35 years now and it’s still my all time favorite!


  3. Bex says:

    Ha, ha, ha! Rhubarb you are so funny. After I wrote that entry, I was washing my hands and thinking, “Presto” – that’s what they are going to say…It’s a Presto pressure cooker and I keep saying that word when describing how fast it cooks things, like magic— I had thought of Presto-Prago or Presto Change-O, but you know what? It just might be Presto alone… what do you all think of that? With Paul I just call it “the pot” but that’s kinda gross!

    And oh yes – I do love my shiny Presto! (Hmmm, maybe I should be getting royalty checks for all this mention of the brand name…)


  4. Rhubarb says:

    How about “Presto!”? A good Italian name….

    So glad you like your pressure cooker. Sort of thought you would.


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s