Sweet Potato Salad

Ginger Sweet Potato Salad with Mandarins Dates and Pecans Pressure Cooker

Ginger Sweet Potato Salad With Mandarins Dates And Pecans Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

• 1½ cups water
• 2 pounds large sweet potatoes, peeled and cubed
• juice of 1 lemon
• 1¼ cups mayonnaise
• 1 tablespoon Champagne vinegar
• 1 tablespoon orange juice
• 1 teaspoon grated orange zest
• 2 teaspoons grated peeled fresh ginger
• ¼ teaspoon sea salt
• 1/8 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1 (11-ounce) can mandarin orange sections, drained, or 3 fresh mandarins, peeled and sectioned
• 1/3 cup chopped pitted dates
• 3 ribs celery, cut into ¼-inch dice

Method

1. Place a trivet in a 5- to 7-quart pressure cooker
2. Add the water
3. Place the potato cubes in a steamer basket and place in the pot
4. The water should not touch the potatoes (pour some out if there is too much)
5. Sprinkle with the lemon juice
6. Cover and lock the lid in place
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 4 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Transfer the potatoes to a medium bowl
14. Loosely cover and refrigerate until cooled
15. When you’re ready to assemble the salad, whisk together the mayonnaise, vinegar, orange juice and zest, ginger, salt, and nutmeg in a serving bowl
16. Add the potatoes, pecans, mandarins, dates, and celery and, using a large rubber spatula, fold gently together
17. Serve immediately or transfer to an airtight container and store in the refrigerator; it can be made a day ahead