Hey there! Back again for some more vegetarian Instant Pot© (IP) deliciousness? Let’s do this!
As I’ve been shifting my family towards a more plant-based diet, I’m recognizing there are times when a recipe for a ‘side dish’ could very easily be nutritionally-adjusted to become the ‘main entrée.’ The following recipe is a GREAT example. It happens to be potato salad, but to ensure adequate (and provide enough ‘complete’) protein in the meal, I make it with 6 total eggs, as opposed to the traditional 2-3 eggs. Leaving the skins on the potatoes ensures a greater fiber content, as does the various vegetables you’ll see in this salad. Also. . . PICKLES!!! (but not too many – just enough to give you a summer picnic-y feel). So, without further ado. . .
Instant Pot Pickle-y Potato Salad
2 1/2 teaspoons table salt
1 tablespoon white vinegar
4 cups cold water
6 medium-sized yukon gold potatoes washed and unpeeled, cut into 1 inch cubes
6 large eggs
2 tablespoons pickle juice
1 small onion, finely diced
1 large dill pickle, finely diced
3 stalks celery, finely diced
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon pickle juice
1/2 teaspoon garlic powder
Kosher salt and ground black pepper to taste
Add table salt, white vinegar, and 4 cups cold water in the IP pot. Add all the potato cubes into the water mixture, mix once or twice, then layer the eggs on top. Close lid and pressure cook at low pressure for 1 minute (you read that right!) and then do a Quick Release.
Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they’re done. Place hard boiled eggs in ice water and drain the potato cubes with a colander.
After potatoes are drained, gently layer the hot potato cubes on a large tray. Spoon 2 tbsp pickle juice over them while they are hot. Let the potatoes cool down. Chop the hard-boiled eggs once they are cool to the touch.
In a large mixing bowl, add onion, pickle, celery, mayonnaise, whole grain mustard, 1 tbsp pickle juice, garlic powder and finely chopped hard-boiled egg. Mix well.
Gently fold in the cooled seasoned potatoes. Taste and season with more kosher salt & fresh ground black pepper to taste. Try not to overmix.
Cover & place potato salad in refrigerator.
As you can see from the picture above, to complement this meal, I served it with some sliced avocado as well as roasted broccoli.
Let’s get to the Nutrition Highlight of today’s recipe. This ingredient gets SUCH a bad rap in today’s anti-carbohydrate world, but can really be such a nutritious part of a healthy, well-balanced diet. What ingredient am I talking about????
Fiber: improves digestion and decreases blood cholesterol
Potassium: helps maintain proper blood pressure and fluid balance, lowers risk for kidney stones, and is associated with increased bone mineral density
Vitamin C: acts as an antioxidant (protect cells from damaging molecules [‘free radicals’]), is a requirement for collagen production, and is important for some neurotransmitter synthesis
So, there you have it, no matter how you pronounce it, the potato has lots to offer us nutritionally, despite what nay-sayers might be suggesting.
Please feel free to ask questions about my experience with the IP, Weekday Vegetarianism, potatoes, general nutrition or whatever! See you next time!
Any content you find on Sunny Seeds Nutrition Blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you have regarding a medical condition.