Vegan Instant Pot Potato Salad with Green Beans
A vegan potato salad with fresh spring herbs, Instant Pot potatoes, and green beans. Instructions included for making the potatoes and green beans in the Instant Pot.
Servings 6
Calories 260kcal
Ingredients
- 3 lb yukon gold potatoes
- 2 cups green beans
- 2 tbsp rice vinegar
- 1 cup white wine
- 1/4 cup olive oil extra virgin
- 1 tbsp whole grain mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup chives, chopped
- 1/4 cup fresh dill
Instructions
- Wash and cut potatoes in half.
- Place 1 cup of water and the potatoes into the steamer basket in the Instant Pot.
- Close lid and vent on Instant Pot and press manual 8 minutes.
- When 8 minute cycle is done, press cancel and let naturally release for 5 minutes.
- Release pressure, open lid, and remove potatoes with tongs.
- Add washed and prepped green beans to Instant Pot, close lid, close vent, and cook on manual for 1 minute
- When beans are done, quick release, remove steamer basket carefully, and place in an ice water bath for 1 minute, then drain.
- While potatoes and beans are cooking, pour wine into a small pan, cook on medium low, and simmer for 6-8 minutes until reduced by half.
- Whisk oil, vinegar, and reduced wine together. Mix in mustard, salt, and pepper.
- Peel potatoes once slightly cooled (you can leave the peels on if you like them on).
- Combine potatoes, beans, herbs, and oil/wine mixture together in a large bowl and stir gently until thoroughly mixed.
- Refrigerate for at least one hour or overnight.