20-Minute Instant Pot Red Potato Salad

Method

1. 1

   Place the trivet or metal steamer basket inside your instant pot.

2. 2

   Add the water to the pot.

3. 3

   Place the potatoes on top of the trivet. Sprinkle with salt.

4. 4

   Lock the lid in place and select high pressure.

5. 5

   Set the cook time for 4 minutes.

6. 6

   When the timer goes off, turn the Instant Pot off and move the steam release valve to vent to release pressure. (Be careful; I always wear a potholder when I do this.)

7. 7

   Drain and transfer to a bowl. Allow the potatoes to cool slightly.

8. 8

   While the potatoes are cooking, combine the olive oil, mustard, apple cider vinegar, lemon juice, lemon zest, parsley, garlic and crushed red pepper in a blender.

9. 9

   Season to taste with salt and pepper and process until smooth.

10. 10

    Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.