Tuesday, August 2, 2016

Instant Pot Potato Salad

I'm a definite Instant Pot addict, and recently learned how to make potato salad using pressure cooking as a shortcut for cooking the potatoes and eggs.  Chopped potatoes and whole eggs go into the cooker together and are perfectly done with just 4 minutes of pressure.  While everything cooks, whisk up a quick dressing -- I have instructions for both creamy and vinegar-based options below.  Of course, you can also fancy things up with more fresh herbs, small-diced veggies, or dried spices.  Both versions were really tasty, and I'll definitely be using this short-cut again in the future.

Instant Pot Potato Salad

2 pounds waxy potatoes, trimmed and cut into bite-sized chunks
2 eggs
2 T cider, rice, or wine vinegar
1 tsp salt

For a creamy dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp Dijon mustard
Freshly ground black pepper
2 scallions, thinly sliced

For a vinaigrette:
2 T cider, rice, or wine vinegar
1 tsp whole grain mustard
1/2 tsp Aleppo chili flakes
1/2 tsp smoked paprika
1 large garlic clove, minced
1/4 cup olive oil

1. Put the potato chunks into the Instant Pot, and carefully place the eggs on top. Pour one cup of water on top.  Cook on high pressure for 4 minutes. Quick release the pressure.
2. Carefully transfer the eggs to a bowl of ice water.  Drain the potatoes, place them in a large bowl, and sprinkle with the cider vinegar and salt and gently stir to combine.  Let cool.
3. If you want a creamy dressing, whisk together the mayo, sour cream, and Dijon mustard.  Season with a generous pinch of salt and lots of freshly ground black pepper.  If you want a vinaigrette, whisk together the vinegar, mustard, chili flakes, paprika, and garlic.  Whisk in the olive oil gradually.  Season generously with salt and pepper.
4. Peel and dice the eggs.  Add them to the dressing along with the potatoes and scallions, and gently stir to combine everything.

No comments:

Post a Comment