It’s that time of the year where it’s just too hot to eat. I get around that by eating straight from the fridge. Sometimes that’s soy yogurt and fresh fruit, Sriracha Avocado Chickpea Salad, Collard Green and Quinoa Taco Filling stuffed into lettuce leaves, or my new favorite that I’m sharing with you today: Instant Pot Indian Potato Salad.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this is one that will really impress your summer dinner guests.
You cook the vegetables in your Instant Pot, or if you don’t have one you can cook them on the stove instead. I like using my Instant Pot because it’s fast and doesn’t heat up your kitchen as much as using the stove would.
I do make part of the dressing on the stovetop, but you can just as easily rinse out your Instant Pot, dry it and saute in there instead – it’s really up to you.
I do use oil in this recipe to pull out more of the flavor of the whole spices and to be part of the base of the dressing. If you are oil-free just dry saute the spices and mix them with some vegan yogurt instead.