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LOCATION: Recipes >> Pressure Cooker >> Potato Salad 03

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Serves 4 as a side dish

1 1/2 cup dry white wine
2 pounds small or medium sized red or Yukon gold potatoes, scrubbed and
cut into eighths

1/2 pound tender green beans, blanched 5 minutes and refreshed in ice water
6 thick slices smoked bacon, cooked crisp, broken into pieces

1 T Dijon mustard
2 T champagne or white wine vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped parsley

Salt and pepper to taste
3 green onions cut into 1/2" pieces

Place the wine in the bottom of a 4-liter or larger pressure cooker.
Place trivet in the cooker and add the washed potatoes. Bring the
wine to the boil and place cover on pressure cooker. Bring pressure
to the second red ring over high heat. Lower heat to maintain
pressure at the second red ring. Cook 4 to 6 minutes depending on
size and age of the potatoes.

While the potatoes cook, prepare the beans and bacon.

Heat a pot of boiling water and blanche the beans for 5 minutes.
Take the beans out of the water and immediately plunge into a bowl
of ice water to stop the cooking. Drain and pat dry.

To prepare the bacon, place it in a frying pan and fry until crisp.
Drain the bacon and crumble into small pieces. When the potatoes
are ready, use Natural Release Method to release the pressure:

(Set the cooker aside and allow the pressure to subside). Remove
the potatoes and gently toss them in the hot wine. Drain and allow
them to cool slightly.

Prepare the vinaigrette by stirring the vinegar into the mustard.
When that is mixed, slowly whisk in the oil in a stream. The
mixture should be a nice, thick emulsion. Season to taste with
salt and pepper.

Toss the potatoes with the vinaigrette using a wooden spoon (so
that you don't damage the soft potatoes), and add the beans, and
bacon. Top with parsley, chopped chives, roasted red peppers, etc.
for garnish.


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