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“I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.”

Ingredients Nutrition


  1. Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
  2. Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
  3. Cut eggs in half. Chop whites and set aside.
  4. Put yolks in a large bowl and mash with a fork.
  5. Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
  6. Stir in red, yellow and green peppers and chopped scallions.
  7. Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
  8. Chill for at least 2 hours. Keep cold.
  9. * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

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