10-Minute Potato Salad
This flavorful potato salad packs a punch with a tangy whole-grain Dijon mustard dressing that perfectly complements the hearty red potatoes. The combination of fresh herbs and crisp celery adds a refreshing crunch to each bite. Enjoy this dish warm or at room temperature for a delightful side dish that will impress your guests.
— Constant Cookbook
Ingredients
- 3 lb. large red potatoes, scrubbed and quartered
- 1 cup water
- 2 tsp. whole-grain Dijon mustard
- 2 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. chopped green onion, green portion only
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 celery stalk, thinly sliced
- Salt and freshly ground pepper, to taste
Instructions
- Put the potatoes and water in a pressure cooker. Cover and cook on high for 5 minutes.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, olive oil, salt and pepper.
- Release the pressure according to the manufacturer's instructions. Drain the potatoes and transfer to a large bowl. Add the green onion, parsley and celery. Add the dressing and stir gently to combine. Taste and adjust the seasonings with salt and pepper. Serve warm or at room temperature. Serves 8 to 10.
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