Breakfast Potato Salad

Servings: 4

Potatoes come in so many forms for breakfast recipes—hash browns, home fries, pancakes, and more. This dish takes a Mediterranean approach with steamed baby red potatoes, sweet balsamic vinegar, and sharp, pungent raw onions. Instead of overloading on sodium, you’ll fill up on vitamin C, potassium, and fiber!

INGREDIENTS

1½ cups water
2 pounds baby red potatoes, peeled and quartered
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 small onion, chopped
2 teaspoons chopped parsley
1 teaspoon chopped thyme
1 teaspoon salt
½ teaspoon ground black pepper

INSTRUCTIONS

1. Place the water into an Instant Pot, then insert the steamer basket. Add the baby potatoes to the steamer basket.
2. Set the Instant Pot to non-venting, seal with the lid, and cook the potatoes on high for 12 minutes, until tender.
3. Switch to venting and allow the pressure to release naturally for 10 minutes, then switch to the quick-release function.
4. Remove the lid and place the potatoes into a large mixing bowl. Add the balsamic vinegar, olive oil, onion, parsley, thyme, salt, and pepper, tossing to combine. Divide among four serving bowls. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 230
Total Fat 6 g 8%
Saturated Fat 0.8 g 4%
Polyunsaturated Fat 0.7 g —
Monounsaturated Fat 3.9 g —
Trans Fat — 
Cholesterol — 
Sodium 45 mg 2%
Total Carbohydrates 40 g 15%
Dietary Fiber 4 g 14%
Total Sugars 5 g —
Protein 5 g 10%
Vitamin A 23.4 mcg 2%
Vitamin C 22 mg 25%
Vitamin D — 
Potassium 1080 mg 25%
Calcium 42 mg 4%
Iron 1.9 mg 10%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here