Instant Pot Warm Potato Salad– A simple warm potato salad with a punchy herb salsa.
Boiling potatoes in the pressure cooker is the oldest trick in the book. At least in our indian books.I have been doing it since I started cooking.
Pressure Cooking potatoes is not only fast but it needs no babysitting especially in an instant pot.For this Potato Salad recipe, there is no steamer basket is required.Also, this is not a mayo based salad but a herby punchy cousin!
This warm potato salad is herbilious and punchy.While we love mayonnaise laden creamy potato salads, this Salad will work perfectly alongside heavier creamier meals which need a cutting through.
Ingredients for Instant Pot Potato Salad
Baby Potatoes– Try with Small rainbow potatoes or Red or White Potatoes.You can also use Large Potatoes but cut them into 1 inch cubes.
For the Herb Salsa
Any Herbs or combinations you have at home- Dill,Cilantro,Parsley,Green Onion,Chives
Vinegar- Red Wine Vinegar or Apple Cider Vinegar
Mustard- Dijon and Whole Grain Mustard
Salt & Pepper
How to make Potato Salad in instant pot
Step 1: Prep the Potatoes & Make the Salsa
Scrub and wash the potatoes well.Halve them.
Make the Salsa-Mix all the ingredients of the salsa.Cover and Keep aside.Reserve some Fresh herbs for garnish.
Step 2:Pressure Cook
Add 1/2 Cup of water with 1 tbsp of salt along with the potatoes to the inner pot of the instant pot.
Give it a mix.Close the lid and select PRESSURE COOK for 5 minutes on HIGH with the pressure valve sealed.
If your potatoes are thicker than 1.5 inches, increase the time to 6 minutes.
Step 3:Toss with the Salsa
Once the cooking time is up,Quick release the pressure and open the pot.Drain the water as best as you can.
Add the salsa and gently toss the salad in the inner pot itself.
Tips on making Instant Pot Potato Salad
Herbs– This is a punchy herby potato salad.I usually chop up whatever herbs i have lying around.As a rule of thumb, soft herbs which wilt will be better in this recipe.Coriander,Mint,Chives,Green Onions,Dill will all work great.More Robust Herbs like Rosemary might not work as well.
Potatoes– Small or big potatoes will work
Pressure Cooking– Do not overcook the potatoes as you will get a mash instead of a firm potato for salad.
Stove Top Cooking– if you don’t have an instant pot, you could just boil them over the stove in salted water till they are tender.
FACEBOOK | INSTAGRAM | PINTEREST
Don’t forget to tag #instantpotdishes on Instagram if you try my recipe I feel AWESOME when you try one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too!
You can also join our community of instant potters to discover share and connect with likeminded people.
- 2 Pounds Baby Potatoes*
- 1 Cup Fresh Herbs** Finely Chopped Cilantro or Parsley or Dill or Chives or Spring Onion
- 2-3 Cloves Garlic
- 2 tbsp Red Wine Vinegar
- 4 tbsp Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Whole Grain Mustard
- Add 1/2 Cup water to the inner pot of the instant pot.
- Mix everything listed under the herb salsa together.Cover and let it rest till the potatoes cook.
- Cut the potatoes into halves and add them in along with 1 tsp of salt.Close the lid.
- Select the PRESSURE COOK mode, set the time to 5 minutes and close the Pressure Valve(At Sealing).
- After the 5 minutes are over, Quick Release the pressure valve.Open the pot and using mittens, drain the water as best as you can.