Warm Potato Salad

Cook time

10 minutes

Serves

8

INGREDIENTS

  • Crock-Pot® Express Crock Multi-Cooker
  • 1.5 kg baby potatoes, halved
  • ¹⁄³ cup olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp seeded mustard
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¹⁄³ cup torn basil leaves
  • ¹⁄³ cup sliced sun-dried tomatoes
  • ¼ cup finely chopped red onion
  • 3 cups water

METHOD

  • Step 1 Add potatoes to cooking pot with 3 cups of water. Secure the lid ensuring the steam release valve is in the seal (closed) position.
  • Step 2 Press STEAM, and adjust time to 10 minutes. Make sure the Steam Release Valve is in the “Seal” (closed) position. Press START/STOP. Once cooking has completed and the pressure is released, drain in colander; let cool slightly.
  • Step 3 Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle dressing over warm potatoes. Toss gently.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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