Instant Pot Red Potato Salad
Ingredients
The potatoes
-
3
pounds
baby red potatoes, cut into cubes
-
2
cups
water or vegetable broth
-
2
teaspoons
sea salt
The vinaigrette
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
spicy mustard or dijon mustard
-
1
tablespoon
apple cider vinegar
-
1
whole
lemon (juice and zest)
-
¼
cup
chopped parsley or dill
-
½
teaspoon
minced garlic
-
¼
teaspoon
crushed red pepper
-
Salt and Pepper
to taste
The salad
-
½
cup
finely chopped red onion
-
½
cup
chopped celery
Instructions
- Place the trivet or metal steamer basket inside the Instant Pot and add water or broth.
- Add the potatoes and sprinkle with salt.
- Lock the lid and set to high pressure for 4 minutes.
- Once the timer goes off, release the pressure carefully and drain the potatoes.
- Allow the potatoes to cool slightly in a bowl.
- In a blender, combine the vinaigrette ingredients and process until smooth.
- Add the red onion and celery to the bowl with the potatoes.
- Toss everything with the vinaigrette and serve at room temperature or chilled.
Nutrition Facts (estimated)
Servings
12
Calories
141
Total fat
6g
Total carbohydrates
19g
Total protein
2g
Sodium
441mg
Cholesterol
0mg
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