Into a sauce pan, add 4 cups of water, drop the potatoes, place the lid on. Put the vessel on stove top under high flame for 20 mins.
INSTANT POT METHOD TO BOIL THE POTATOES:
Pour 2 cups of water into the inner pot. Place all the washed potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel.Close the IP lid & valve.Set to PRESSURE COOK mode, for 5 mins under HIGH PRESSURE.
Later, Release the pressure either naturally (NPR).This takes 10 more mins approximately.Put the boiled potatoes in cold water,peel the skin and dice them into cubes.
TO MAKE THE SALAD:
Into a large mixing bowl, transfer the diced potatoes, cucumbers, tomatoes,parsley. For the dressing, in a small bowl, take the olive oil, salt, balsamic vinegar, ground black pepper, lemon juiceand whisk them until mixed.
Drizzle the dressing onto the diced veggie bowl.Using 2 spoons each on one hand, gently toss until well coated.Finally, top up with toasted pumpkin seeds. Done!
Please see the MAIN POST for step wise PICS & TIPS.
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