Summer is here and it is time to spend our days outdoors at picnics, BBQ’s and poolside lounging. This recipe for Instant Pot Potato Salad 3 Ways will be your go to summer side dish for dining al fresco!
Now hear me out I do like a traditional potato salad however most often than not they are loaded with mayo which packs on the calories and during those hot summer days tends to go bad if not stored properly. These three Potato Salad versions are dairy free so will keep longer than traditional potato salads. Simply keep the feta or parmesan separate and sprinkle on top of the potato salad when ready to eat.
This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.
Oil & Vinegar really knows how to create products for food lovers that are versatile. Many of their products have several uses from salad dressing to say a potato salad seasoning. When I was challenged to create an al fresco friendly side dish with 3 specific products I immediately thought of revamping the traditional potato salad. I mean what summer get together is complete without a tasty potato salad!
This recipe for Instant Pot Potato Salad 3 Ways can literally be made in 20 minutes, add on a bit of chill time in the refrigerator but hey that is when you are relaxing with a bevvie so no additional effort there! Simply take a pound of baby red or yellow potatoes half or quarter them. Press the sautee button on your instant pot, sautee for about 10 minutes in olive oil until the edges get crispy. Add in a cup of Chicken broth then pop the lid on and pressure cook for 9 minutes. BOOM, done! Gently remove the potatoes from the instant pot with a slotted spoon and place into a bowl. Toss with your desired Oil & Vinegar sauce as listed below, some additional fixings and let it CHILL! There you have it a fresh al fresco ready potato salad in 20 minutes. Super simple right!
The first version uses Sweet Peppa Sauce and is a blend of pureed roasted bell pepper and spices it is by far my favorite of the three versions, I literally put some in my scrambled eggs in the morning, don’t judge. Add in a bit of chopped roasted red bell pepper and top off with some crumbled Feta and you have yourself a quick and simple Mediterranean flavored potato salad that honestly everyone will love!
The second version uses an herb blend called Melange de France. A blend of rosemary, mustard and parsley that is reminiscent of lazy summer days in Provence. This flavoring is more of a traditional roasted potato seasoning and paired with extra virgin olive oil and some freshly grated Parmesan cheese, it is sure to please even your pickiest of eaters.
The third version used a Wasabi Ginger dressing for an Asian flair. Super simple just add some steamed edamame beans and you have a tangy but not overwhelmingly spicy potato salad packed with Asian flavor.
Which version will be your favorite? Try them all out this summer and let me know which one is your favorite in the comments section! Don’t forget that Oil & Vinegar offers my followers 20% off of their in store or online order, just click here to get to the Oil & Vinegar site and use code SIMPLE20 at checkout!
Ingredients for Instant Pot Potatoes:
- 1lb Baby red or yellow potatoes
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 Cup Chicken Broth
Ingredients for Sweet Peppa Potato Salad:
- ½ Cup Roasted Red Peppers, diced
- 4oz Crubmled Feta Cheese
- ½ jar of Sweet Peppa Sauce
Ingredients for Melange De France Potato Salad:
- 1/3 Cup Extra Virgin Olive oil
- 2 Tbs Melange de France spice mix
- ¼ Cup freshly grated Parmesan
Ingredients for Wasabi Ginger Potato Salad:
- ½ Jar of Wasabi Ginger Dressing
- 1 Cup Shelled and steamed Edamame
Directions:
Halve and quarter the baby potatoes.
Press the “sauté” button on the Instant Pot. When the word “hot” is displayed, carefully add the olive oil. Then add the quartered potatoes.
Use a long-handled spoon to stir the potatoes around every so often to crisp the outside, ten minutes.
Add the chicken stock to your Instant Pot.
Close the Instant Pot and lock the lid. Press the “pressure cook” button and use the [+] button to set the time to 9 minutes. It will automatically begin heating in a moment.
After the time is up, release the pressure by turning the knob on the top of the lid. Once released, open the lid and sprinkle the potatoes with desires amounts of salt and pepper.
Using a long handled and slotted spoon to remove the potatoes from the pot.
Mix with your favorite Oil & Vinegar sauce such as Sweet Peppa, Melange de France or Wasabi Ginger and fixings.
Serve, and enjoy!
Pin this Instant Pot Potato Salad 3 Ways to your favorite BBQ, Picnic, Instant Pot or side dish Pinterest board for later!
Instant Pot Potato Salad
A super simple to make potato salad in your instant pot that you can dress up 3 different ways!
- 1 pound Baby red or yellow potatoes (halved or quartered)
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper (to taste)
- 1 Cup Chicken Broth
-
Press the “sauté” button on the Instant Pot. When the word “hot” is displayed, carefully add the olive oil. Then add the quartered potatoes.
Use a long-handled spoon to stir the potatoes around every so often to crisp the outside, ten minutes.
Add the chicken stock to your Instant Pot.
Close the Instant Pot and lock the lid. Press the “pressure cook” button and use the [+] button to set the time to 9 minutes. It will automatically begin heating in a moment.
After the time is up, release the pressure by turning the knob on the top of the lid. Once released, open the lid and sprinkle the potatoes with desires amounts of salt and pepper.
Using a long handled and slotted spoon to remove the potatoes from the pot.
Mix with your favorite Oil & Vinegar sauce such as Sweet Peppa, Melange de France or Wasabi Ginger.
Serve, and enjoy!