Potato Salad With Mustard And Herbs

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Medium red-skinned potatoes - peeled, and
		Cut into 1/4"-thick rounds
3 tablespoons	45ml	Dry white wine
1 teaspoon	5ml	Kosher salt
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Dijon mustard
5 cups	1185ml	Olive oil
1 tablespoon	15ml	Finely-chopped fresh rosemary
1 tablespoon	15ml	Finely-chopped fresh chives
		Freshly-ground black pepper - to taste

Recipe Instructions

Prepare the potatoes by washing well and slicing in 1/4 inch slices. Place in a steamer basket and lower into the 5- or 7-quart pressure cooker. Add 1/2 cup water, lock lid in place and bring pressure to the second red ring (15 pounds pressure). Adjust the heat and time for 2 minutes 45 seconds. Quick release pressure in the pot and check if the potatoes are tender.

Transfer the potatoes to a large bowl. Splash with white wine and salt. Let the potato absorb the wine while preparing the dressing. Whisk or shake the dressing in a jar and pour over the potatoes. Gently mix so as not to break up the slices. Adjust the seasonings. Serve the salad warm or cold.

This recipe yields ?? servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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