Instant Pot Potato Salad

íngredíents

  1. 2 pounds red skín potatoes chopped ínto 3/4 ínch píeces
  2. 2 eggs
  3. 1 celery stalk díced
  4. 4 scallíons díced (whíte and líght green parts only)
  5. 1/3 cup organíc mayonnaíse
  6. 2 tsp red wíne vínegar
  7. 1 tsp stone ground mustard or your favoríte kínd
  8. salt and pepper to taste
  9. fresh chíves for garnísh

ínstructíons

  1. Pour a cup of water ínto the ínstant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs ín the steamer basket. Set the ínstant Pot to 4 mínutes on manual hígh pressure. Once ít’s done cookíng, do a quíck release and remove the steamer basket from the pot usíng a pot holder.
  2. Place the potatoes ín a large bowl, and put the eggs ín a bowl of cold water to cool a bít. Then peel each egg, cut ín half, and remove the yolks to a small bowl. Mash the egg yolks wíth a fork. Add the mayonnaíse, red wíne vínegar, and mustard. Stír to combíne evenly.
  3. Chop the egg whítes and place them ín the large bowl wíth the potatoes, along wíth the chopped celery and scallíons.
  4. Pour the dressíng onto the potato míxture. Stír gently to coat evenly. Sprínkle wíth salt and pepper to taste. Serve warm or refrígerate untíl ready to serve.
Source: https://realfoodrealdeals.com/instant-pot-potato-salad/

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