Ingredients
2-1/2 pounds red potatoes, cubed (about 8 cups)1 cup mayonnaise1/3 cup sour cream1/4 cup finely chopped onion1/4 cup finely chopped celery2 tablespoons prepared mustard1 tablespoon dill weed1 tablespoon cider vinegar1 teaspoon garlic salt1/2 teaspoon salt1/2 teaspoon pepperSnipped fresh dill, optional
Preparation
Place potatoes and 1-1/2 cups water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.
In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.
