Easy Instant Pot™ Peppadew® Potato Salad
This South African peppadew® potato salad is perfect for summer entertaining. Enjoy this classic salad as a side at your next cookout, without overheating yourself or your kitchen, thanks to the Instant Pot™.
I love potato salad. I don’t know many folks with German heritage who don’t. The tangy, bacony goodness of warm german potato salad is one of my fondest childhood memories.Nonetheless, boiling potatoes and frying bacon in a hot, cast iron skillet is not my idea of a good time on a hot summer day.
Moreover, dietary trends have changed. I love bacon — don’t misunderstand me. However, nowadays, in any gathering of six or more there is at least one vegetarian or vegan. As a guest, it’s awful to return from a party hungry because even the sides are loaded with things you can’t eat. As a host or hostess, it’s embarrassing to realise you’ve failed to plan for your guests’ dietary requirements. So, for this recipe, I’ve opted to go vegan.
Best of all, the hot stuff happens inside the Instant Pot™, not in your kitchen! Plus, the beauty of the Instant Pot™, is that the potatoes cook a whole lot faster. So, if you’re like me, and you sometimes get a little too busy for much advance planning, the Instant Pot™ becomes a last-minute godsend! This salad can be on the table in less than 30 minutes flat.
Peppadews® are a sweet picante pepper originating right here in Limpopo Province, South Africa. Today, these peppers, which were originally discovered in 1993, are exported across the globe.
If you haven’t tried a peppadew® yet, you’ll be pleasantly surprised by their sweet, mildly spicy flavour. Peppadews® add hint of sweetness and a mild zing to just about anything, and are a delicious addition to innumerable savoury recipes.
About This Recipe
Potato salad is easy to make. The only tricky bit is not to overcook the potatoes. We’ve all had a mealy, mushy potato salad before — and it’s not a great experience.
The key to avoiding this unpleasant outcome is cooking your potatoes for the right amount of time. They should retain some structure, while still being soft enough to bite through without difficulty.
Thus, it’s critical to get the cooking time just right. In developing this recipe, I used organic baby Mondial potatoes — which are currently in season locally. I cut the potatoes into about four pieces each (the pieces were approximately 2.5 cm/1 inch squares). If you cut your potatoes smaller, you will need to reduce the cooking time accordingly.
The only other step to be vigilant about is draining your potatoes thoroughly after rinsing them under cold water. The rinsing halts the cooking process and cools the potatoes slightly — which is important. However, you must be very careful to drain your potatoes thoroughly before this step. Otherwise, the extra water will dilute your dressing and yield a watery, disappointing salad.
I hope your family enjoys this fresh, South African Peppadew® potato salad as much as mine does! Bon appétit!