Potato Salad

Makes 6-8 servings. In a 5-quart or larger pressure cooker, add chicken broth, wine vinegar and trivet. Place potatoes on top of trivet. Add garlic, salt and white pepper. Stir well. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 4 to 5 minutes. Remove from heat and use Natural Release Method. Drain potatoes into a colander and let stand for a minute to dry excess moisture. 1 cup mayonnaise 2 T mustard 5 hard boiled eggs diced 1 medium red onion, peeled and finely diced In a separate bowl mix mayonnaise and mustard. Stir in eggs and red onion. Spread dressing over cooked potatoes. Stir carefully but thoroughly until evenly mixed. Serve warm or chilled. Potato salad can also be topped with bell pepper, radish and parsley. Sour cream can be substituted for the mayonnaise.