Ingredients
• 2 lbs baby potatoes (peeled or unpeeled)
• 2 tbsp lemon juice
• ½ cup mayonnaise, sour cream, or Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp chopped parsley
• ½ cup chopped onion
• ¼ tsp minced garlic
• 2 tbsp chopped dill
• 2 tbsp mini capers (optional but delicious!)
• ¼ cup extra virgin olive oil
• Salt & pepper to taste
Instructions
Wash and steam potatoes in the Instant Pot for 5 mins (or boil until tender).
Let cool, then halve. Toss with lemon juice and chill for a couple hours.
In a large bowl, combine potatoes with all remaining ingredients.
Toss gently. Let rest 10–15 mins for flavors to meld. Serve cold and enjoy!
- Prep Time: 10 minutes
- Chill Time: 1–2 hrs
- Cook Time: 10 minutes
Nutrition
- Calories: 249 per serving
- Fat: 17g per serving
- Carbohydrates: 21g per serving
- Fiber: 3g per serving
- Protein: 3g per serving