German Potato Salad in Your Pressure Cooker
This easy and delicious German Potato Salad features red potatoes and crispy bacon tossed in a tangy vinegar and mustard dressing — a perfect hot side dish for any meal!
Equipment
- 1 Large Pot Stainless steel recommended
Ingredients
Main Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt for boiling the potatoes
- 12 ounces bacon
- ⅓ cup apple cider vinegar
- 1 to 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt for seasoning the potato salad
- Freshly ground black pepper
- 1 tablespoon minced fresh garlic about 3 cloves
- ½ cup chopped fresh parsley
Instructions
Instructions
- Scrub and evenly size the potatoes, place in a large pot, cover with cold water, bring to a boil with salt, simmer 15-20 minutes until fork tender, then drain and steam dry.
- While the potatoes simmer, cut bacon into 1-inch pieces and cook in another pot over medium heat until crispy. Set bacon aside with slotted spoon, leaving bacon grease in pot.
- Slice cooled potatoes into ½-inch thick slices. Start heating bacon grease, slowly add vinegar, sugar, Dijon, salt, pepper and stir. Simmer a few minutes, then add garlic and cook for 30 seconds to 1 minute.
- Remove pot from heat and gently toss in sliced potatoes until they absorb the dressing. Fold in cooked bacon and chopped parsley.
- Transfer the salad to a serving dish. Serve hot or warm. Leftovers may be refrigerated up to 5 days.
Notes
Let potatoes steam dry after draining for better absorption. Be careful when combining dressing with grease—add ingredients slowly to prevent bubbling. Adjust sugar level in dressing to taste, and stir potatoes gently to avoid mashing.