Salade de pommes de terre végane

Ingrédients

• 3 pounds Potatoes (8 cups diced (peeled or not))
• 1 rib Celery (diced)
• 1/2 cup Pickles (diced)
• 2 Green Onions (finely chopped)
• 2 tablespoons Parsley (finely chopped)
• 1/4 cup Extra Virgin Olive Oil
• 3 tablespoons White Wine Vinegar (or white vinegar)
• 2 tablespoons fresh Dill (chopped)
• 1 tablespoon Dijon
• 1 clove Garlic (finely grated)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Préparation

1. 1

   --- To cook potatoes on the stove ---

2. 2

   Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes.

3. 3

   --- To cook potatoes in the Instant Pot ---

4. 4

   Place POTATOES in the Instant Pot with 1 cup WATER and 1 tsp SALT.

5. 5

   Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).

6. 6

   Carefully turn the pressure valve to fully depressurize the pot, open the lid, remove potatoes, and drain.

7. 7

   --- Assemble potato salad ---

8. 8

   In a large mixing bowl, combine POTATOES, CELERY, PICKLES, and ONIONS; cover and refrigerate.

9. 9

   In a small mixing bowl, whisk OLIVE OIL, VINEGAR, DIJON, FRESH DILL, GARLIC, SALT, and PEPPER until creamy.

10. 10

    Gently fold dressing into potatoes; garnish with fresh PARSLEY. Cover and refrigerate up to 5 days.