Recipe: German Potato Salad (pressure cooker)

GERMAN POTATO SALAD

6 slices bacon, diced
2 tablespoons all-purpose flour
6 medium red potatoes, quartered, cut in 1/4-inch slices
1 medium onion, chopped
1 cup water
FOR THE DRESSING:
2 tablespoons sugar
1 teaspoon celery seeds
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup vinegar
1 tablespoon chopped fresh parsley

In a 4 or 6 quart pressure cooker cook the bacon till crisp over medium heat. Remove pressure cooker from heat. With slotted spoon remove bacon and drain on paper towels.

Stir together 2 tablespoons of the bacon drippings with the flour; set aside. Discard remaining drippings.

Add potatoes, onion, and 1 cup water to the pressure cooker. Lock lid in place.

Over high heat, bring cooker up to pressure and cook till pressure regulator begins to rock slowly. Use a quick release method to reduce pressure. Carefully remove lid.

With a slotted spoon remove the potatoes and onion to a large bowl and sprinkle with the bacon.

To make the dressing, measure the cooking liquid. If necessary, add additional water to make 1 cup. Return the 1 cup cooking liquid to pressure cooker. Stir the flour-bacon drippings mixture into the cooking liquid. Add the sugar, celery seed, salt, black pepper, and vinegar. Cook and stir till thickened and bubbly over medium-high heat. Cook and stir for 1 minute more.

Pour the dressing over the potatoes and toss gently to combine. Sprinkle with parsley. Serve warm.

Makes 8 to 10 side dish servings (7 cups)
Source: Better Homes and Gardens Pressure Cooker Cookbook, 1995