Instant Pot Mexican Style Potato Salad


Cashew drizzle

The majority of potato salad recipes call for a cup or two of mayonnaise.  The ingredients list from your standard store bought mayo include:

  • soybean oil

  • high-fructose corn syrup

  • vinegar

  • modified corn starch

  • eggs

  • salt

  • natural/artificial flavour

  • mustard flour

  • potassium sorbate

  • spices

I was craving potato salad and dreaming up a way to get the same tangy, creamy flavour that mayonnaise provides but with healthy ingredients.  We were having pulled pork lettuce wrapped tacos for dinner so I decided to use a cashew chipotle drizzle recipe (inspired by my friend Racheal Schnarr) for the mayo replacement.  The drizzle is made with natural ingredients, the creaminess comes from cashews, not modified vegetable oils.  I will definitely be playing around with more creamy cashew potato salad recipes!


**this recipe calls for soaked cashews, remember to soak your cashews for a minimum of 4 hours, preferably overnight!


Pulled Pork Tacos

Chipotle Drizzle


Dry ingredients

  • 1 tsp chipotle powder
    or 1/2 - 1 tbsp (depending on the spice level you like) of the liquid in canned or jarred chipotle peppers in adobo sauce

  • 1/2 tbsp nutritional yeast

  • 1/2 tsp sea salt

  • 1/4 tsp paprika

  • 1/4 tsp cracked pepper

  • additional cracked pepper/sea salt to taste

Wet Ingredients

  • 1 cup cashews, soaked for a minimum of 4 hours, preferably soaked overnight

  • drained

  • 1/4 cup water + 3 tbsp

  • 1 clove garlic

  • the juice from one lime or lemon, 1 - 2 tbsp
    depends on how tangy you like it, I prefer 2+ tbsp


Directions

  • Drain soaked cashews

  • Place in a high-speed blender along with the rest of the ingredients
    (if you do not have a high-speed blender, process in your blender or food processor for longer for silky smooth texture)

  • Process until silky smooth, the longer you soaked the cashews for, the smoother the texture

  • Store in airtight container in the fridge for up to 5 days

  • If you want to use as a drizzle, place in a squeeze bottle

    *this recipe makes more than enough for the potato salad recipe. It is honestly delicious on everything though, check out the photo of the sweet potato toast below.


Sweet Potato Toast

Potato Salad


Wet Ingredients

  • 8 - 10 cups roughly chopped nugget potatoes

  • 1 can organic black beans, drained and rinsed

  • 1 green or orange bell pepper diced
    the bell pepper can be any colour, it is nice to have a variety of colour and to eat the colours of the rainbow during every meal

  • 1/2 a pint of cherry tomatoes, quartered

  • 1/2 a can of organic corn niblets, drained

  • 1/4 cup packed fresh cilantro, roughly chopped

  • 4 whole eggs

  • 1 small red onion, finely diced

  • 1 clove garlic, minced

  • 1 lime juiced, about 2 tbsp

  • 1 tbsp apple cider vinegar

  • 1 tsp maple syrup

  • 1/4 - 1/2 cup chipotle drizzle

** this recipe can be made vegan if you omit the eggs

Dry Ingredients

  • 1 tsp sea salt or Herbamare
    (Herbamare is found in most grocery stores)

  • 1/2 tsp ground paprika

  • 1/2 tsp cracked pepper

  • 1/2 tsp chili flakes


Directions

I found the Instant Pot cooking instructions for the potato and egg at Pressure Cooking Today.  I almost couldn't believe the cooking time of only 4 minutes!  Have no fear though, the potatoes and eggs were cooked perfectly.  Who else loves their Instant Pot!?! 

  • Place 1.5 cups of water or low sodium broth at the bottoms of your Instant Pot

  • Add 8 - 10 cups of roughly chopped potatoes

  • Gently place 4 whole eggs (shell on), on top of the potatoes

  • Place the lid on and ensure the venting valve in sealed

  • Set the timer for 4 minutes on manual high pressure, after 4 minutes use the valve to quick release the steam
    (be careful not to burn yourself)

  • Gently lift the eggs from on top of the potatoes, place them in a bowl of ice water and set aside

  • Drain any excess water from the potatoes, rinse potatoes under cool water. Drain again and set aside to cool further

  • In a large bowl, place beans, corn, bell pepper, tomato, onion, cilantro, garlic, sea salt, pepper, paprika, apple cider vinegar, and lime juice. Mix well

  • Peel the eggs and roughly chop them. Place in the bowl of veggies and mix throughout

  • Place potatoes on top, cover and place in fridge until nice and cold

  • Dress with chipotle drizzle and mix throughout

  • To serve, top with additional chipotle drizzle and fresh cilantro


DF/GF Potato Salad