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instant pot potato salad in a white plate
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4.80 from 29 votes

Instant Pot Lemon and Mint Potato Salad

Syrian-inspired Instant Pot Lemon and Mint Potato Salad is made with fresh, wholesome ingredients only (no mayo and no dairy!). Simply pressure cook potatoes and mix with a lemon, mint and parsley dressing. It's light, refreshing, and perfect for summer dinners and barbecues!
Prep Time10 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: healthy potato salad recipes, instant pot potato salad recipes, syrian potato salad
Servings: 6
Calories: 202kcal
Author: Kristina Tipps
Cost: 8

Ingredients

Instructions

  • Wash, dry and peel the potatoes. Cut into ½ inch chunks.
  • Pour 1 cup of water into the pressure cooker inner pot. Place cut potatoes into a steamer basket and put into the inner pot. Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 5 minutes.
  • Complete a quick release of the pressure. Remove the steamer basket from the pot and chill potatoes in the fridge while making the dressing.
  • Combine the lemon juice, olive oil, fresh mint, fresh parsley, allspice, and salt in a large mixing bowl. Stir well. Transfer the cooled potatoes to the mixing bowl and toss with the dressing.
  • Taste and adjust seasonings as desired. Chill for 2-4 hours before serving for best results.

Notes

Waxy potatoes are preferred when making potato salads. They are mildly sweet and have a firm yet creamy texture. Some examples are baby potatoes, creamers, and red potatoes. Avoid using russet potatoes, golden potatoes or white potatoes as these are the starchy variety that become softer and less firm when cooked.

Nutrition

Serving: 4oz | Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 10mg | Potassium: 533mg | Fiber: 3g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg