Instructions

1. Chop your potatoes and add them into a large mixing bowl. If you don't have pre-steamed potatoes in the fridge you will want to place 1/2 to a full 5lb bag of red or yellow potatoes in a steamer tray over a large pot of boiling water and let steam until soft, usually 15-20 minutes. You can also do this in your instant pot on the pressure cook setting for 5 minutes and let it naturally release. Place the potatoes in a bowl (uncovered) in the fridge to cool.
2. Add in the rest of your chopped veggies. You can use whatever veggies you like in this. Bell peppers are really good as well as artichokes, capers, sun-dried tomatoes etc. Mix the veggies with the potatoes.
3. In a small bowl whisk together your dressing ingredients and pour over top of the potato salad. This will keep in the fridge for 3-4 days and is best served cold.