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Autumn Potatoes Salad – vegetarian recipe
Stav Kogan

Autumn Potatoes Salad

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Servings: 4 servings
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups (12 fl oz / 355 ml) water
  • 4 large eggs (approx. 7 oz / 200g total)
  • 6 medium potatoes (approx. 32 oz / 900g), peeled and cut into 1.5-inch cubes
  • 1 tbsp (0.5 fl oz / 15 ml) dill pickle juice
  • 1 cup (8 oz / 225g) homemade mayonnaise
  • 2 tbsp (0.1 oz / 4g) fresh parsley, finely chopped
  • 0.25 cups (1.4 oz / 40g) onion, finely chopped
  • 1 tbsp (0.5 oz / 15g) mustard
  • 0.5 tsp (0.1 oz / 3g) salt, or to taste
  • 0.25 tsp (0.05 oz / 1.5g) ground black pepper, or to taste
  • Choose the Right Potatoes: Waxy potatoes like Yukon Golds or red potatoes are ideal for this recipe. They hold their shape beautifully under pressure and offer a creamy, buttery texture that complements the dressing perfectly. Avoid russet potatoes, as they tend to fall apart and turn to mush in the Instant Pot.
  • Dress While Warm: Tossing the potatoes with the dressing while they are still warm is a game-changer. The starches are more relaxed, allowing the potatoes to soak up the tangy flavors of the dill pickle juice and homemade mayonnaise much better than if they were cold.
  • The Perfect Ice Bath: Don't skip or shorten the cold water bath for the eggs! Plunging the hot eggs directly into cold water instantly shrinks the egg white away from the shell, making peeling a breeze and preventing that unappealing green ring around the yolk.

Method
 

  1. Follow these straightforward steps to achieve a creamy and perfectly cooked Autumn Potatoes Salad every single time!
  2. Pour the 1. 5 cups (12 fl oz / 355 ml) of water into the Instant Pot and insert a steamer basket.
  3. Place the 4 eggs (approx. 7 oz / 200g) and the 32 oz (900g) of cubed potatoes into the basket. Secure the lid, select the MANUAL setting, and cook at HIGH pressure for exactly 5 minutes.
  4. When the 5-minute timer goes off, carefully use a Quick Release to vent the pressure.
  5. Once the pin drops, cautiously open the lid. Immediately transfer the eggs to a bowl of cold water and let them sit for 2 to 3 minutes to halt the cooking process.
  6. In a separate large mixing bowl, combine the 1 tbsp. (0. 5 fl oz / 15 ml) dill pickle juice, 1 cup (8 oz / 225g) homemade mayonnaise, 2 tbsp. (0. 1 oz / 4g) chopped parsley, 0. 25 cups (1. 4 oz / 40g) chopped onion, and 1 tbsp. (0. 5 oz / 15g) mustard.
  7. Mix everything together well.
  8. Add the warm potatoes to the bowl and gently stir until they are fully coated with the mayonnaise mixture.
  9. Remove the eggs from the cold water, peel them, and chop them into bite-sized pieces.
  10. Add the chopped eggs to the salad mixture and gently stir them in to distribute them evenly throughout your Autumn Potatoes Salad.
  11. Season the salad with the 0. 5 tsp. (0. 1 oz / 3g) of salt and 0. 25 tsp. (0. 05 oz / 1. 5g) of ground black pepper, adjusting to your personal taste. Give the mixture one final gentle stir and serve your delicious Autumn Potatoes Salad warm, or cover and chill it in the refrigerator to serve cold later!
  12. Let the Flavors Marry: While this dish is fantastic served slightly warm, letting it chill in the refrigerator for at least two hours (or overnight) takes it to the next level. The resting time allows the flavors of the onion, mustard, and parsley to fully meld together.

Nutrition

Calories: 180kcalCarbohydrates: 17gProtein: 3gFat: 11g

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