Recipe Book

13
the Fast Slow Go
™
BPR680 USC B21
Potato Salad with Bacon and Mustard
Prep time: 25 minutes
Pressure cook: 9.0 psi / 6 minutes* / Auto Quick Release
Serves: 4 - 6
Ingredients
2 lb (900g) baby potatoes
1½ teaspoons kosher salt, divided
1 teaspoon olive oil
8 oz (225g) bacon slices, coarsely chopped
8 green onions, thinly sliced
½ cup (110g) mayonnaise
3 tablespoons whole grain mustard
L cup flat-leaf parsley leaves, coarsely chopped
Cracked black pepper, to season
Method
1. Place the potatoes in the cooking bowl.
Add 1 cup (240ml) water and 1 teaspoon salt.
Close and lock the lid.
2. Select PRESSURE COOK and set the
pressure level to 9.0, the cooking time
to 6 minutes and the release setting to
AUTO QUICK and press START.
3. When cooking has completed, drain and
refrigerate the potatoes until cold.
4. Meanwhile, wash and dry the cooking bowl and
return to the cooker.
5. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated,
add the oil and bacon and cook, stirring
occasionally, for 10 minutes, until the bacon
begins to render. Add three-quarters of the
onions and cook, stirring occasionally for
5 minutes, until softened. Remove from the
cooking bowl and place in a medium bowl lined
with paper towels to cool.
6. Cut the potatoes in half and place in a large bowl.
7. Add the bacon mixture, remaining salt,
mayonnaise and mustard to the potatoes
and toss to coat. Stir through the parsley and
the remaining onions. Season with cracked
black pepper and serve.
*Cooking time excludes the building and releasing
of pressure.