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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This salad is one of my husband's favorites, writes Diane Wilson of Charlotte, North Carolina. Just fill the pressure cooker, put the lid on, cook for a short time and a wonderful potato salad is done. Ingredients:
6 bacon strips, diced |
7 unpeeled medium red potatoes, cubed |
2 medium onions, thinly sliced |
1/3 cup cider vinegar |
1/3 cup water |
2 tablespoons sugar |
3 tablespoons minced fresh parsley, divided |
1 to 2 teaspoons salt |
1 teaspoon prepared mustard |
1/4 teaspoon pepper |
Directions:
1. In a pressure cooker, cook bacon over medium heat until crisp; drain. Add potatoes and onions. In a bowl, combine the vinegar, water, sugar, 2 tablespoons of parsley, salt, mustard and pepper; pour over potatoes.
2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat.
3. Immediately cool according to manufacturer's directions until pressure is completely reduced. Just before serving, sprinkle with remaining parsley. Yield: 8 servings.
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