While living in Bellevue, Nebraska, we used to go to a small German restaurant, now closed, that served a great potato salad. The salad was warm, tangy, and intensely delicious! This salad was so memorable that I've been trying to recreate it for years and I haven't been able to perfect it.
Ingredients
1. Boil or cook potatoes in a high-pressure cooker until they reach an internal temperature of 210-215 degrees.
a) Stove-Top. Add potatoes to a large pot of water and add 3 tablespoons of coarse Kosher salt. On high heat, bring water to a boil and then lower the temperature to medium-high and let potatoes simmer until cooked.b) Pressure Cooking. Add 1-1/2 cups water, 1 tablespoon coarse Kosher salt or 1-1/4 teaspoons table salt and potatoes in the pressure cooker. Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to low (2 of 10) and cook for 8 minutes, adjusting heat as needed to maintain high pressure. Remove from heat. Quick-release pressure, then carefully remove the lid, allowing steam to escape away from you.
2. Drain the potatoes in a colander and toss gently to remove excess water.
3. In the now-empty pot, cook the bacon until gold and desired level of crispiness. Transfer to a plate.
4. Pour off all but 4 tablespoons of bacon fat. If bacon didn't render 4 tablespoons of fat, add olive oil as needed.
5. Add the apple cider vinegar, sugar, Dijon mustard, and salt and pepper to the bacon grease. Bring the mixture to a simmer and then add the minced garlic and cook for 30 seconds or until fragrant.
6. Remove the pot from the heat and toss in the potatoes, mixing gently. Add the bacon and chopped parsley and fold gently.
7. Transfer to a serving dish and serve hot or warm. Refrigerate no later than two hours after cooking.
- On a first attempt, 7 minutes under high pressure, quick release, was not enough. Trying 9 minutes next time. 9 minutes was too much, doing 8 next time 12/5/23.
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