Quick warm potato salad made in Sunbeam's Pressure Multicooker, tossed with olive oil, mustard, basil and sun-dried tomatoes, ready in under 15 minutes.
You will need:
- 1.5 kg baby potatoes, halved
- ⅓ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp seeded mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ⅓ cup torn basil leaves
- ⅓ cup sliced sun-dried tomatoes
- ¼ cup finely chopped red onion
- 3 cups water
Let's make it:
Step 1:
Add potatoes to cooking pot with 3 cups of water. Secure the lid ensuring the steam release valve is in the seal (closed) position.
Step 2:
Press STEAM, and adjust time to 10 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP. Once cooking has completed and the pressure is released, drain in colander; let cool slightly.
Step 3:
Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle dressing over warm potatoes. Toss gently.
Cook's Tip:
Cook up some crispy bacon pieces first on the brown setting of your Crockpot Express and toss these through the potato salad with the dressing.
