Instant-pot potato salad
Indulge in the savory goodness of Instant Pot Potato Salad! This easy recipe promises a burst of flavors with each bite. Perfect for a quick and delicious meal.
Ingredients:
- 1 cup water
- 910g small Yukon Gold potatoes, unpeeled and halved (quartered if large)
- 4 large eggs
- ⅓ cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup chopped red bell pepper
- ½ cup chopped celery
- ½ cup chopped red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
- Add water to an electric pressure cooker (like an Instant Pot; cooking times and steps might differ based on the brand or model). Arrange potatoes in a steaming basket and place it inside the cooker. Place the eggs on top of the potatoes. Cover the cooker, seal the lid, and set the steam release handle to Sealing. Choose the Manual/Pressure Cook function. Opt for High pressure and set the timer for 3 minutes. (It will take around 15 to 20 minutes for the pressure to build up before the cooking starts.)
- When the cooking cycle finishes, carefully switch the steam release handle to Venting to release all the steam (the float valve will go down; this process usually takes 1 to 2 minutes). Take off the lid from the cooker and delicately move the eggs to a bowl of ice water; let them cool for about 5 minutes. Peel and chop the eggs.
- While the eggs are cooling, transfer the hot potatoes to a large bowl. Combine oil, vinegar, mustard, salt, and pepper in a small bowl; pour over the potatoes and mix well.
- Combine bell pepper, celery, onion, chives, dill, parsley, and the chopped eggs with the potato mixture; gently fold everything together. You can serve it warm, at room temperature, or refrigerate it for up to 1 day.
Summary:
- Calories: 1713 kcal
- Fat: 93 g
- Protein: 47 g
- Carbs: 177 g
- Potassium: 4671 mg
- Magnesium: 281 mg