Name: Low Fat French Potato Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 1/2 cup dry white wine; 2 small or medium sized red or Yukon gold potatoes, scrubbed and; cut into eighths; 1/2 pound tender green beans, blanched 5 minutes and refreshed in ice water; 6 thick slices smoked bacon, cooked crisp, broken into pieces; 1 tablespoon Dijon mustard; 2 tablespoon champagne or white wine vinegar; 1/2 cup extra virgin olive oil; 1/2 cup chopped parsley; salt and pepper, to taste; 3 green onions, cut into 1/2 size pieces

Low Fat French Potato Salad

Replace mayonnaise with a light vinaigrette, and voila! French Potato Salad!

Preparation Time10 min

Cooking Time10 min

Ingredients

1 1/2 cup dry white wine
2 small or medium sized red or Yukon gold potatoes, scrubbed and
cut into eighths
1/2 pound tender green beans, blanched 5 minutes and refreshed in ice water
6 thick slices smoked bacon, cooked crisp, broken into pieces
1 tablespoon Dijon mustard
2 tablespoons champagne or white wine vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped parsley
salt and pepper, to taste
3 green onions, cut into 1/2 size pieces

Instructions

Place the wine in the bottom of a 4-liter or larger pressure cooker. Place trivet in the cooker and add the washed potatoes.
Bring the wine to the boil and place cover on pressure cooker. Bring pressure to the second red ring over high heat.
Lower heat to maintain pressure at the second red ring. Cook 4 to 6 minutes depending on size and age of the potatoes. While the potatoes cook, prepare the beans and bacon.
Heat a pot of boiling water and blanche the beans for 5 minutes. Take the beans out of the water and immediately plunge into a bowl of ice water to stop the cooking. Drain and pat dry.
To prepare the bacon, place it in a frying pan and fry until crisp. Drain the bacon and crumble into small pieces.
When the potatoes are ready, use Natural Release Method to release the pressure: (Set the cooker aside and allow the pressure to subside). Remove the potatoes and gently toss them in the hot wine. Drain and allow them to cool slightly.
Prepare the vinaigrette by stirring the vinegar into the mustard. When that is mixed, slowly whisk in the oil in a stream. The mixture should be a nice, thick emulsion. Season to taste with salt and pepper.
Toss the potatoes with the vinaigrette using a wooden spoon (so that you don't damage the soft potatoes), and add the beans, and bacon. Top with parsley, chopped chives, roasted red peppers, etc. for garnish.