Fresh Herb Potato Salad (In the Instant Pot)
2 lbs potatoes (I used butter potatoes but you can use russet or red potatoes)
8 oz. greek yogurt
1 TBS dijon mustard
2 TBS apple cider vinegar
1/2 TBS salt
1 tsp pepper
1 TBS capers, drained
1 tsp fresh dill, chopped
1/4 cup chopped red onion
- (For Instant Pot): Place the metal rack inside your Instant Pot (IP). Pour one cup water into IP. Add scrubbed potatoes onto the rack. Secure the lid and set the valve to “Sealing.” Select manual and cook on high pressure for 15 minutes. Allow pressure to release naturally. Move valve to “Venting” and open lid. Allow potatoes to set in IP until you are ready to use them.
- In a small bowl whisk together the yogurt, Dijon mustard, vinegar, salt and pepper. Add the capers, fresh dill, red onion and stir together. Set the sauce in the refrigerator. (The sauce will be very salty but it is coating two pounds of potatoes so do not freak out!)
- Once the potatoes have cooled, cut them into small cubes and place in a large bowl. Pour dressing over the potatoes. Gently stir until potatoes are well coated. If you have time, refrigerate for 2 hours.
(For Stovetop): Place the scrubbed potatoes into a large pot of water (the potatoes should be completely submerged in the water). Add 1 TBS salt and turn the burner to high. Allow the water to come to a boil then lower the heat and simmer for 10 minutes. The potatoes are done when they can be pierced with a butter knife. Drain the potatoes and water in a colander. Sit aside. Proceed to step two above.