Potato Mustard Salad
⏱️ Prep: 10 min🍳 Cook: 10 min
Nutrition
per per serving141
Calories
4g
Protein
22.5g
Carbs
2g
Fat
Ingredients
| 1 | celery stalk, chopped | |
| 1 cup | 240 ml | water |
| 3 teaspoon | 15 ml | dill, finely chopped |
| 1 | small yellow onion, chopped | |
| 1 teaspoon | 5 ml | cider vinegar |
| 3 ounce | 85 g | vegan mayo |
| 6 | red potatoes | |
| 1 teaspoon | 5 ml | mustard |
| — | black pepper | |
| — | salt |
Instructions
Prep Time: 8-10 min. | Cooking Time: 10 min. | Number of Servings: 6
- Take your Instant Pot and place it on a clean kitchen platform. Turn it on after plugging it into a power socket.
- Open the lid from the top and put it aside; add the potatoes and water.
- Close the lid and lock. Ensure that you have sealed the valve to avoid leakage.
- Press "Manual" mode and set timer for 3 minutes. It will take a few minutes for the pot to build inside pressure and start cooking.
- After the timer reads zero, press "Cancel" and quick release pressure.
- Carefully remove the lid and chop the potatoes.
- In a bowl of medium size, thoroughly mix the onion, potatoes, celery, salt, pepper, and dill.
- Add the vegan mayo, vinegar, and mustard; stir well.
- Serve warm!
Nutritional Values (Per Serving): Calories - 141; Fat - 2g; Carbohydrates - 22.5g; Fiber - 2g; Protein - 4g