Instant Pot German Potato Salad
Ingredients
The salad
-
2 ½
pounds
red skin potatoes, chopped
-
6
strips
bacon, chopped
-
2
tablespoons
diced shallot or red onion
The dressing
-
¼
cup
white vinegar
-
¼
cup
olive oil
-
1
tablespoon
pure maple syrup
-
2
teaspoons
Dijon mustard
-
1
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- 1. Set the Instant Pot to Saute mode and cook the chopped bacon until brown, then remove and set aside, leaving the grease in the pot.
- 2. Add the shallots to the pot and sauté for one minute until softened, then transfer them along with the grease to a bowl.
- 3. Add vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper to the bowl and stir to combine.
- 4. Pour a cup of water into the Instant Pot and place a steamer basket inside. Add the chopped potatoes to the basket.
- 5. Seal the pot and set it to cook on manual high pressure for 4 minutes, then perform a quick release.
- 6. Carefully remove the steamer basket with the potatoes and place them in a large bowl.
- 7. Pour the shallot/vinegar sauce over the warm potatoes, stir to coat, and then add the cooked bacon.
- 8. Serve warm or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
16
Calories
144
Total fat
9g
Total carbohydrates
13g
Total protein
3g
Sodium
259mg
Cholesterol
9mg
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