- 8 ounces small red potatoes, cut into bite-sized pieces
- 3 eggs
- 6 ounces asparagus, trimmed and cut into 1" pieces
- ¼ cup fresh lemon juice
- 1 small garlic clove, minced
- 1 teaspoon grainy mustard
- ¼ teaspoon salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 4 artichoke hearts, drained and quartered
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced thinly
- ½ cup Niçoise or Kalamata olives, pitted and halved
- 1 cup white beans, drained and rinsed
- 1 canned albacore tuna, drained and flaked
Place the potatoes in the pot of your electric pressure cooker (Instant Pot, Ninja Foodi, etc.) on a wire rack to keep them from making contact with the bottom of the pot. Add 1 cup of cold water and nestle the raw eggs on top of the potatoes. Set the pressure cooker to cook on high pressure for 4 minutes. Lock the lid in place and set the cycle to run.
Prepare the asparagus for cooking; set aside.
In a small resealable jar, combine the next 6 ingredients (lemon juice through extra-virgin olive oil) and shake vigorously to mix and form a dressing; set aside.
When the pressure cooker cycle ends, manually release the pressure and carefully remove the eggs to a bowl of ice water; set aside. Add the asparagus to the top of the hot potatoes and let it steam on the spuds while you prepare the remaining ingredients and put them in a large serving bowl. Drizzle generously with the lemon vinaigrette and toss lightly. Carefully add the asparagus and potatoes. Stir gently to avoid breaking them while still coating them with the dressing. Peel the eggs and halve them. Arrange them on the top of the salad and serve or chill for up to one day before serving.
- Yields: 4-6 servings
- Preparation Time: 45 minutes