To this day this is an absolute stand out dish for me.

I love Potatoes. I love Potato Salad. 

THIS just takes it up another level with a fantastic dressing that adds it own little bit to it while still letting all the other flavours do their tasty, tasty thing.

This is worth the purchase of an Instant Pot in itself.

Man, I need to make some more of this soon. Will definitely be making an appearance when BBQ season sets in. Which reminds me...I need to work on some BBQ recipes...  

Prep Time 10 mins

Cook Time 15 mins

Serves 4

Special Equipment - Pressure Cooker or Instant Pot

Ingredients:

FOR THE DRESSING 

120ml Apple Cider Vinegar 

120ml Vegetable Stock 

2 teaspoons Dijon mustard 

½ to 1 teaspoon salt 

1 teaspoon Garlic Powder 

FOR THE SALAD 

1½ tablespoons Olive Oil 

230g package unflavored Tempeh, chopped into bite-size pieces 

1½ teaspoons Smoked Paprika 

½ teaspoon Salt, plus more as needed 

¼ teaspoon Garlic Powder 

650g New or Salad Potatoes, chopped 

300g Brussels Sprouts, ends trimmed, loose or yellowed outer leaves removed, rinsed with cold water, and any large Brussels sprouts halved 1 small Red Onion, sliced 

2 Bay Leaves 

Small handful chopped fresh Parsley 

Freshly ground Black Pepper

Instructions:

ITO MAKE THE DRESSING 

In a medium bowl, whisk the vinegar, stock, mustard, salt, and garlic powder until well combined. Set aside. 

TO MAKE THE SALAD 

On your Instant Pot, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. 

Add the tempeh, paprika, salt, and garlic powder. 

Cook for 5 to 6 minutes, stirring occasionally. 

Transfer to a bowl and set aside. 

Now add the potatoes, Brussels sprouts, red onion, and bay leaves to the Instant Pot.  Pour the dressing over the vegetables. 

Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes. 

When the cook time is complete, quick release the pressure.  

Carefully remove the lid, and remove and discard the bay leaves. 

Stir in the tempeh and parsley. 

Taste and season with more salt and pepper, as needed. 

There will be some liquid left in the bottom, which is perfect for spooning over the salad when it’s served. If there’s too much liquid for your taste, select Sauté Low again and cook for 2 to 3 minutes more.