Description
Provencal potato salad with lavender made in the Instant Pot. Vegan, herbes de Provence dressing, quick 15-minute recipe.
Ingredients
Scale
- 24 oz (680 g) red potatoes, firm and smooth-skinned
- 1 cup (240 ml) water, for cooking
- 1 Tbsp (15 g) spicy brown mustard, for tanginess
- 2 Tbsp (30 ml) avocado oil, plus optional for garnish
- 3/4 tsp (4.5 g) pink salt, adjust for personal taste
- 3 cloves garlic, grated, for depth of flavor
- 1 Tbsp (5 g) herbes de Provence, fresh blend of herbs
- 1/2 tsp (1 g) lavender, food-grade
Instructions
- Step 1: Start by thoroughly washing the red potatoes to remove any dirt. Clean potatoes help maintain flavor and texture, ensuring your salad has a fresh taste without any gritty surprises.
- Step 2: Place the cleaned potatoes into the Instant Pot and add 1 cup of water. You want enough water to cook the potatoes evenly without losing nutrients, preserving the best texture.
- Step 3: Select the “Pressure Cook” option and turn off ‘Keep Warm’ if it’s activated. This step is vital for proper cooking, helping the potatoes become tender without overcooking.
- Step 4: While the potatoes cook, create your seasoning mix in a bowl. Mixing this ahead of time ensures the flavors meld together for a more balanced dressing throughout the salad.
- Step 5: Once the cooking is done, let the pressure release naturally before opening the lid. Cooling the potatoes slightly makes peeling easier and prevents burns, leading to a smoother salad mix.
- Step 6: Chop the cooled potatoes into eight pieces and transfer them to a bowl. Cutting them uniformly allows for even mixing with the dressing, giving every bite a consistent flavor.
- Step 7: Drizzle the seasoning over the potato pieces and stir well to coat. Properly mixing helps ensure that every piece is covered in flavor, making every mouthful taste great.
- Step 8: If the salad appears dry, drizzle 1 tablespoon of avocado oil for extra moisture. This helps the flavors stick together while providing a nice texture that should not feel soggy or overly dry.
Notes
- Refrigerate in a sealed container at 35-40 degrees F for up to 3 days. The salad is best served fresh but can be stored for convenience.
- If potatoes are not fork-tender after 10 minutes in the Instant Pot, pressure cook for an additional 2 minutes to ensure they cook through properly.
- If potatoes cool too slowly, spread them out on a baking sheet for about 10 minutes to speed up the process before peeling.
- If your salad seems bland, add 11/2 teaspoon of extra spicy brown mustard to boost flavor just before serving.
- For excessive dryness, drizzle 1 tablespoon of avocado oil into the salad and mix to achieve a creamier texture and richer taste.
- If you notice the lavender is overpowering, try reducing to 1/41/2 teaspoon the next time to create a more subtle floral flavor.
- This salad is typically served cold, so reheating is not recommended. If needed, gently warm in the microwave at low power for 30 seconds, checking frequently.
- Serve the Provencal Potato Salad alongside grilled vegetables or with a crusty baguette. Pair with a light white wine for a fresh and balanced meal.
- For a gluten-free version, ensure that the mustard is gluten-free. You may also experiment with other herbs such as dill or parsley for different flavor profiles.
- Choose waxy potatoes like Yukon Gold for a creamy texture. Avoid mealy varieties as they can turn mushy. Aim for potatoes that are firm and smooth-skinned.
- A good quality extra virgin olive oil enhances the salad’s flavor. Look for a fresh, fruity oil for a bright, vibrant taste.
- Check the freshness of herbes de Provence; the aroma should be earthy and fragrant. If unavailable, substitute with a mixture of dried thyme and rosemary.
- For mustard, Dijon mustard provides a nice tang. Opt for a smooth variety for easy mixing. If needed, yellow mustard can work in a pinch, though the flavor will differ slightly.
- White wine vinegar is ideal for its subtle acidity. It brightens the flavors without overpowering them; apple cider vinegar can be a good alternative if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg