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–+ servings
Plate of warm potato salad.
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Pressure Cooker Warm Potato Salad

Very tasty and quick to make side dish for meats, poultry or fish.
Course Potato side dish
Cuisine American
Keyword instant pot potato salad, pressure cooker potato salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 270kcal
Author Joe Boyle

Ingredients

  • 1.5 lbs. baby potatoes halved
  • 1 tsp salt, divided
  • 1/4 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp grainy mustard
  • 1 garlic clove, minced
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, sliced
  • 1/3 cup sun-dried tomatoes. chopped
  • 1/4 cup red onion, chopped fine

Instructions

  • Place 2 cups of water into the pressure cooker, then add the halved baby potatoes on to the steamer grate. Sprinkle the potatoes with a little salt while you add them, (1/2 tsp).  
  • Lock the lid onto the cooker and select steam on high pressure and set for 5 minutes.
  • While the potatoes cook, whisk together the dressing ingredients, adding the additional 1/2 tsp salt and the pepper. I added half of the basil and kept the remainder to sprinkle on as a garnish.
  • When the potatoes are done, place them into a large bowl and add the dressing then fold to combine.  
  • Serve warm sprinkling with more basil.

Notes

  1. Adapted from Crock-Pot recipe ideas.
  2. To steam potatoes without a pressure cooker, use a steamer basket or a small metal colander in a suitable pot, and steam covered for 15 to 20 minutes until the potatoes are fork-tender.

Nutrition

Calories: 270kcal