How to make Instant Pot herbed red potato salad

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Potato salad is so ubiquitous at potlucks and backyard barbecues that it can almost seem boring. This version, loaded with flavorful chopped fresh herbs, is anything but. Serve it alongside burgers, ribs, or steaks and watch it disappear fast.
The combination of herbs used here—parsley, dill, and chives—is lovely, bright, and fresh, but it is endlessly variable. Try other herbs like basil, mint, oregano, chervil, or tarragon. The key is to use quite a bit of them to give the salad a real punch of flavor.
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Cooktop Cove
Instant Pot Herbed Red Potato Salad
10
10 minutes, plus 1 hour to chill
0 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
3 pounds red potatoes, halved or quartered
2 cups water
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon apple cider vinegar
2 celery stalks, diced
1 small red onion, finely diced
Freshly ground black pepper
¾ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Place the potatoes in the Instant Pot and add the water and salt.
Close the lid of the Instant Pot and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.
As soon as the cooking time is up, quick release the pressure. Drain the potatoes.
Transfer the potatoes to a large mixing bowl and toss them with the vinegar. Let stand until cool, about 20 minutes.
Add the celery, onion, mayonnaise, mustard, parsley, dill, and chives to the potatoes and fold gently to mix. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.
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