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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Helen Copeland
Servings: 8
New potato salad is much more colorful than regular potato salad. Use this technique for cooking the potatoes and add alternative dressings to create endless variety. Remember, adding the dressing while the potatoes are still warm will allow the potatoes to absorb and hold the flavor of the dressing better.
2 ½ pounds red potatoes
1 cup water
¼ cup wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
pepper to taste
1 cup olive oil
2 green onions, sliced
¼ cup chopped fresh dill, loosely packed
salt and pepper to taste
1 cup sour cream
Wash potatoes and do not peel. Leave small potatoes whole and cut larger ones in half. Place potatoes in a steamer basket and set in pressure cooker, add 1 cup of water and bring to a boil. Seal, bring up to 15 pound pressure, reduce heat to stabilize pressure, and cook for 7 to 9 minutes. Meanwhile, make dressing: place vinegar, mustard, salt, and pepper in a blender or food processor and with blades spinning, slowly pour oil in a thin stream until all oil is well incorporated; set aside. Remove pressure cooker from heat, depressurize, and remove lid and steamer basket. Refresh potatoes under cold water. Cut potatoes in half, add dressing and mix well. Gently stir in onions, dill, salt, pepper and sour cream. Let stand at least ½ hour before serving.