A Super Quick Pressure Cooker Version of Classic German Potato Salad
Classic? Maybe. Traditional? I’m not so sure.
The first time I set this dish in front of the S.O., who is from Germany, she asked me what it was. I replied, “Warm Potato Salad, like in Germany!”
“That’s news to me. I’ve never had warm potato salad in my life, and I used to have potato salad all the time in Germany!” was her reply.
Of course, it’s entirely possible that it is a regional thing, and she happens to be from the “Cold Potato Salad” area of Germany.
But, authentic or not, one thing for sure is that this is pretty dang tasty.
And also, a disclaimer: just because this is mayo-free, it is by no means “low-cal” or “healthy.” It is full of bacon-y goodness. If you are in the market for something a little lighter and healthier, give the “Italian Potato Salad” a try at hippressurecooking.com. It looks delicious as well.
The most time-consuming thing about this recipe is cooking the bacon. Once the bacon is cooked, everything else just takes a few minutes. If you plan ahead (I never can, but maybe you can), cook some extra bacon for breakfast one day, and save it (along with some of the grease), and this will go even quicker.
I used small red potatoes, and cut them into around 1/2″-3/4″ chunks. And try to get extra thick bacon, it works best with this dish.
After opening, adjust the salt and pepper to taste, making sure it has cooled enough to taste first. Or should I say: “Making thure it ith cool enough to tathte firtht (the tongue bandages come off next week). You may not need much salt depending on what bacon you use.
This goes great with sausage and sauerkraut (of course), but also could be a good alternative to fries, served with a corned beef sandwich or hot dog.
I usually serve this just a little warm, not “hot”, but I have also had it cold and it is good that way, too.
So give it a try for the true taste of the “Old Country” (if by “Old Country” you mean somewhere in Minnesota).
|Pressure Cooker German Potato Salad|| |
- 6 slices thick-cut bacon (about ½ lb.)
- 2 lb. red potatoes, cut in ½"-3/4" chunks
- 1 onion, finely chopped
- ½ cup chicken broth
- ½ cup apple cider vinegar
- 1 splash worcestershire sauce
- 1 tablespoon prepared mustard (grainy or Dijon both work fine)
- ½ teaspoon celery seed
- 1 tablespoon sugar
- salt and pepper
- 3 tablespoons finely chopped flat-leaf (italian) parsley
- Put pressure cooker pot over medium high heat
- Roughly chop the raw bacon (you can leave it whole if you have a large pot, but I do it this way because it fits better)
- Put bacon in pot and fry until crisp (around 15 min. total)
- Remove with a slotted spoon to a plate
- In the bacon fat, saute onions until translucent (do not brown)
- Chop the crisp bacon fine and add back to the pot
- Add potatoes to the pot
- Add in vinegar, broth, worcestershire sauce, mustard, celery seed, sugar and a little salt and pepper
- Turn heat to high, cover pressure cooker and bring to high pressure
- When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
- When timer sounds, remove from heat and let sit for two minutes then do a cold water release
- Adjust salt and pepper to taste
- Stir in the parsley, then let it cool (it can be served warm, or put in the refrigerator to be served later (I served it cold).