Instructions: 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 (8 pounds pressure) 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.

In a separate bowl mix mayonnaise and mustard.

Combine potatoes with mayonnaise-mustard mixture, eggs and red onion. Stir carefully but thoroughly until evenly mixed. Serve warm or chilled.

This recipe yields 6 to 8 servings.

Comments: Potato salad can also be topped with bell pepper, radish and parsley. Sour cream can be substituted for the mayonnaise.

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