Makes 4 to 6 servings
If cooking in Instant Pot Pressure Cooker:
Squash: 0 to 1 minute low pressure with quick release, or steam
Potatoes: 2 to 3 minutes high pressure with quick release or steam
(or you can steam it instead)
1 to 2 pounds assorted summer squash, cut into pieces
1 pound small potatoes, cut into bite sized pieces
1 small red or yellow onion, diced
1/2 cup chopped tomatoes or red pepper
3 tablespoons minced fresh basil or parsley
1 to 2 teaspoons crumbled dry mint or 1 tablespoon fresh chopped mint
2 to 4 tablespoons golden balsamic, other other, vinegar
Salt substitute and freshly ground pepper, to taste
This is simple to cook. Cook the squash separately until firm but done. In the pressure cooker, this takes 30 seconds to 1 minute on low pressure with a quick release or you can steam it instead.
Pressure cook, or steam, the potatoes. Any type of potatoes will work. Purple potatoes will look very pretty.
Chill each part, which you can put in the same bowl. Drizzle half the vinegar on before chilling.
When ready to serve add the chopped onion, tomatoes, herbs and the remaining vinegar and oil. Add salt substitute and pepper, to taste.
Note: It tastes good for at least a couple of days after it’s made.
If you would to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.
Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell
2 thoughts on “Colorful Potato and Summer Squash Salad”