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.

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