New Potato Salad
 
helen copeland 
 
serves 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. 
 
2-1/2 lb.  red potatoes
1 cup  water
1/4 cup  wine vinegar
1 Tbsp  dijon mustard
1 tsp  salt
  pepper to taste
1 cup  olive oil
2   green onions, sliced
1/4 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 lb. 
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 1/2 hour before serving. 
 
-- 
(ID: 4637) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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