Plant-Based Niçoise-Style Potato Salad
I love eating potato salad straight from the fridge on super hot day, and I bet you do too. The oil-free dressing makes this salad super healthy. Traditional Niçoise has tuna, so you can add some canned chickpeas slightly mashed to add that textural element if you want.
Equipment
- 3-quart, 6-quart, or 8 quart Instant Pot
Ingredients
Instant Pot Ingredients
- 1 cup water
- 4 cups quartered baby potatoes
- 2 cups trimmed green beans cut in half
Dressing Ingredients
- ½ cup aquafaba
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon Mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt optional, or to taste
Uncooked Salad Veggies
- ¼ cup sliced kalmata olives or use Nicoise olives, optional
- 1 cup diced ripe tomatoes or quartered cherry tomatoes
- butter lettuce for serving
Instructions
For the Pressure Cooker
- Add the water to the electric pressure cooker liner. Put the potatoes in a steamer that fits inside your electric pressure cooker and lower it into the liner.
- Wrap the green beans in parchement paper and then in foil to slow the cooking process for them. Add the foil packet to the Instant Pot.
- Cook on high for 6 minutes. Release the pressure naturally.
- Carefully remove the steamer and foil packet. Run cold water over the potatoes and green bean packet until they are both cool.
For the Dressing
- Add all the dressing ingredients to a bowl, blender, or food processor. If you're using a bowl whisk until foamy and thick, or blend or process until it thickens.
Assemble the Salad
- Add the cooled potatoes and green beans to a large bowl. Add ½ of the salad dressing and gently mix.
- Add the tomatoes and olives, if using. Add in more dressing as needed.
- Serve over lettuce.
Notes
Recipe reprinted with permission from Gluten-Free, Vegan Cooking in Your Instant Pot by Kathy Hester.