INGREDIENTS: 1-11/2 pounds small purple potatoes, scrub 16 ounces fresh, canned, or frozen (thawed) corn, drained 1 /2cup chopped fresh parsley 1 large green onion, thinly sliced 2 tablespoons extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3/4 teaspoon of salt 1/4 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper
ADDED WATER 1 cup of water
Directions Place a rack in the EPC pot then add 1 cup ADDED water Scrub and wash the potatoes and place them in the pan Cook the potatoes for 4 minutes in manual high pressure mode. Manually release the pressure and then transfer the potatoes to a colander to cool. You can refrigerate the potatoes up to a day in advance before completing the following steps. Cut the potatoes into quarters and place them in a large bowl. Add the corn, parsley, green onion, olive oil, freshly squeezed lemon juice, salt, garlic powder and freshly ground black pepper. Stir carefully to combine. This salad can be served immediately or refrigerated for up to one day. If the salad is not served immediately, reserve the chives and add them to the salad just before serving.
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