Post by wilderness on Sept 25, 2018 6:19:23 GMT -5
Instant Pot Potato Salad Red Skin Tried-Birdy
Servings 2-4
1/2 pound red skin potatoes chopped (I cut baby reds in halves or quarters, depending on size)
1 egg
1/2 celery stalk diced
1 scallions diced (white and light green parts only--I used chopped Vidalia)
1 1/3 tbsp. organic mayonnaise (I used heaping tablespoon Helmann’s Canola)
1/2 tsp red wine vinegar (I used rice wine vinegar)
1/4 tsp stone ground mustard or your favorite kind
Salt and pepper to taste
Fresh chives for garnish
Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and the egg on top in the steamer basket. Set the Instant Pot to 5 minutes on manual high pressure. Once it’s done cooking, wait 2 min. and do a quick release and remove the steamer basket from the pot using a pot holder.
Place the potatoes in a large bowl and put the egg in a bowl of cold water to cool a bit. Then peel egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.
