Peppadew Potato Salad

 Jeanette Marie, Cook Global Eat Local   2019-09-10  Comments Kid Friendly, Starters & Side Dishes, Vegan & Vegetarian
Instant Pot Potato Salad 1024x768

"This delicious, peppadew potato salad is quick, easy, and heat-free thanks to the Instant Pot®. It's a vegan salad that's sure to please a crowd and comes together in less than 30 minutes!

I hope your family enjoys this fresh, South African Peppadew potato salad as much as mine does! Bon appétit!"



Serves:
4
Prep Time:
10 mins
Cook Time:
15 mins                                                              



Ingredients

  • 10 whole, mild peppadews, finely chopped
  • 2 spring onions, finely chopped
  • 1/4 cup chopped flat leaf parsley


For the dressing

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon peppadew® pickling juice
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 heaping teaspoon Dijon mustard
  • freshly ground black pepper, to taste


For the potatoes

  • 700 g baby potatoes, washed and cut into approximately 2.5 cm (1 in) pieces
  • 1 c water


Method


Place the chopped peppadews, spring onions, and parsley in a bowl large enough to toss the salad in.


Whisk together the oil, pickling juice, vinegar, salt and mustard together until fully emulsified. Set aside.


Place the stainless steel steam rack in the base of the Instant Pot. Pour the water into the base of the inner pot. Place the cut up potatoes into a steamer basket and set it on the trivet in the pot liner. Place the lid on the pot and and close. Ensure that the pressure release handle is set to “Sealing”. Press the [Pressure Cook] button and set the time to 10 minutes.


As soon as the cooking time is finished, press [Cancel] and carefully turn the pressure release handle to venting. When the pressure is released and the pressure valve has dropped, open the lid carefully and lift out the steamed potatoes. Rinse them briefly under cold water to halt the cooking. Drain thoroughly.


Then, toss the warm potatoes with the peppadews, spring onions, and parsley. Drizzle the dressing over the vegetable mixture and toss to coat. Taste and adjust the salt and freshly ground black pepper, as needed. The salad may be served immediately or chilled in the refrigerator for up to a day before serving.
 
NOTE
If your potatoes are not cooked to your liking after the first 10 minutes, close the Instant Pot™ and the set the pressure handle to the “Sealing” position. Press [Pressure Cook] and set the timer for 2 minutes. Continue in 2 minute increments, until potatoes are cooked to your liking. Note that if your potatoes are cut into smaller than 2.5 cm (1 in) pieces, you will need to reduce the initial cooking time to avoid overcooking.




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