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!
Servings: 6
Calories: 202kcal
Cost: 8
Ingredients
- 1.5 lb waxy potatoes creamer, baby, or red*
- ½ cup lemon juice
- ¼ cup extra virgin olive oil
- ½ cup fresh mint coarsely chopped
- 3 tablespoon fresh parsley coarsely chopped
- ½ teaspoon allspice
- ¼ salt
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
