It's hard to believe that the potatoes for this Instant Potato Salad cook in just one minute, but that's all it takes for baby potatoes in a pressure cooker. You'll barely have time to mix the dressing together!
Side Dishes, Salads
Vegetarian, Pressure Cooker, Summer Sides, Instant Pot, BBQ Side dishes, Summer Salad, Summer Veggies, Quick and Easy, dill, red potatoes
Calories: 298 kcal
baby red potatoes
juice and zest from 1 lemons
freshly ground black pepper
chopped fresh dill
Prepare the potatoes by leaving small potatoes whole (about 1-inch in diameter) or cutting larger potatoes in half. Place the potatoes and water in the pressure cooker and lock the lid in place.
Pressure-cook on HIGH for 1 to 2 minutes, depending on how big they are. Release pressure using the QUICK-RELEASE method and carefully remove the lid.
Drain and rinse the potatoes with cold water to stop the cooking process and then spread the potatoes out on a sheet pan lined with paper towels to dry and cool completely.
Combine the mayonnaise, olive oil, lemon juice, lemon zest and salt in a small bowl and season with freshly ground black pepper.
To make the red onion less pungent, soak the diced onion in cold water for 5 minutes and then drain.
Once the potatoes have cooled, place them in a large bowl. Toss in the capers, red onion and celery. Add the lemon mayo and fresh chopped dill and stir to coat the potatoes with the dressing. Season to taste with salt and freshly ground black pepper and refrigerate until you are ready to serve.
Garnish the salad with fresh dill sprigs and lemon slices.
Instant Potato Salad with Lemon Mayo
Amount Per Serving
Calories from Fat 171
% Daily Value*
Saturated Fat 3g15%
Vitamin A 40IU1%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.