Mashed Potato and Carrot Salad, one of those many recipes that take me back in time, when it was made by my grandma or my mom. A dish that is very easy and quick to make, especially because we use the pressure cooker. I recommend mashing the vegetables once they have cooled slightly, because it will be easier, but if you don’t have time, you can store them whole in the fridge and do this later, only when you need it. If you want to use lemon instead of white wine vinegar, go ahead because it won’t change much, as both will give the salad a tangy flavor, so choose whichever you prefer. I find it excellent not only eaten warm, perhaps when we are still in the cold season, but also cold from the fridge when the heat starts to set in.
If you like potatoes and carrots, then don’t miss the upcoming recipes:
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 1.1 lbs carrots
- to taste extra virgin olive oil
- to taste white wine vinegar
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Potato Masher
Preparation
Place the potatoes and carrots inside a large bowl filled with water and let them soak for 5 minutes, so that all the impurities can soften. After this time, remove them with a brush and rinse under running water. Finally, put them in the pressure cooker and pour about half a liter (2 cups) of water over them.
Close the pressure cooker hermetically, lower the valve lever, and place on high heat. When you hear a loud hiss, reduce the heat to the lowest setting and cook for 15 to 20 minutes, depending on the size of the vegetables. Once cooking is complete, turn off the heat and let them cool slightly without opening.
Before lifting the lid, raise the valve lever to release any remaining steam, which should be minimal since we didn’t open it right away. Using a sharp knife, peel both the potatoes and carrots, then place them in a bowl and mash them using the appropriate tool or a potato masher.
Now we just need to season them with extra virgin olive oil, white wine vinegar, and salt, according to our taste, and mix all the ingredients well.
Serve our Mashed Potato and Carrot Salad, cold or at room temperature, as it will always be delicious.
Tips
The mashed potato and carrot salad can be stored in the refrigerator for at least three days, but inside an airtight container. This way, it will be preserved from contamination by other foods in the refrigerator.
We can thus prepare it in advance, even if a possible event is coming up.
Honestly, I have never tried freezing it because it is so good that it always disappears quickly.
