Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 128
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 386 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g


Lemon Artichoke Romaine Salad

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathleen Law of Pullman,... View this recipe »



German Potato Salad

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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."

SERVINGS: 8

CATEGORY: Salads

METHOD: Pressure Cooker

TIME: Prep/Total Time: 30 min.

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:

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.
    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.
    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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