Recipe Book

13
the Fast Slow GO
™
SPR680 UK B21
Potato Salad with Bacon and Mustard
Prep time:
25 minutes
Pressure cook:
60kPa / 6 minutes* / Auto Quick Release
Serves: 4 - 6
Ingredients
1kg baby potatoes
1 teaspoon salt
1 teaspoon olive oil
200g bacon rashers, coarsely chopped
5 spring onions, thinly sliced
100g mayonnaise
2 tablespoons wholegrain mustard
10g flat-leaf parsley leaves, coarsely chopped
Cracked black pepper, to season
Method
1. Place the potatoes in the cooking bowl. Add 250ml
water and the salt. Close and lock the lid.
2. Select PRESSURE COOK and set the pressure level
to 60, 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, 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.