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Potato Salad

" What to do when you get a last minute invitation to a July 4th BBQ? Make this 10 minute potato salad."


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


Put the potatoes and water in the 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. 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.

Nutritional Information Per Serving

no nutrition information available