When I first started pressure cooking I kept trying to make this potato salad but the potatoes kept falling apart into a mash. I finally figured out that by reversing the process – slicing the potatoes before instead of after cooking – the result would make a perfect potato salad. Just toss the sliced raw potatoes in the pressure cooker using a steamer basket and the potatoes will keep their shape after cooking to make a salad.
This Italian potato salad (Insalata di Patate) and slight variations of the same in France (Salade de Pommes de Terre), Germany and Austria (Kartoffelsalat), is a popular summer dish in Europe. Unlike the American version, which is laden with mayonnaise, this salad is only dressed in oil and vinegar – with little surprises of macerated onion- and lots of parsley. Don’t forget to only add the parsley after the potatoes have cooled a bit to keep it from turning black.
I make this recipe quite often so I’d like to share a few additional refinements that bring this basic potato salad from good to… fantastic! I macerate the onion in the vinegar while the potatoes are pressure cooking – this tones down the onions and flavors the vinegar. I use both the parsley stems and leaves for dressing since they add a nice celery-like crunch without any extra effort.
I remember going out to lunch at a “diner” type place with my family, while I lived in the U.S, and I innocently asked the waitress if the had a potato salad without mayonnaise.
“If it ain’t got no mayo, it ain’t no ‘tater salad, Honey!” She had such a good belly rubbing laugh teaching me the finer points of diner cuisine that she had to push up her glasses and wipe her eyes with a handkerchief smartly tucked in bra strap before taking our order.
You may not find this potato salad in a diner but now you can make it yourself… Honey!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5L or larger||steamer basket||5 min.||High (2)||Normal|
- Serves: 6-8
- Serving size: ⅛th
- Calories: 237.6
- TOTAL Fat: 7.3g
- TOTAL Carbs: 40.4g
- Sugar Carbs: 2.2g
- Sodium: 310.7mg
- Fiber Carbs: 4.3g
- Protein: 4.8g
- Cholesterol: 0.0mg
- 3 pounds (1.5k) red or new Potatoes, large dice
- 1 bunch parsley, finely chopped (stems and leaves)
- ¼ medium white or ½ medium red onion, finely chopped (about ⅓ of a cup)
- 3-4 tablespoons white wine vinegar
- 4-5 tablespoons Extra Virgin Olive Oil
- 1 teaspoon salt - or to taste
- a dash of freshly ground pepper
- Prepare the pressure cooker with 1½ cups (375ml) of water, and trivet.
- Scrub and wash the potatoes well and cut into about 1" (2.5cm) cubes. Place them in the steamer basket.
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 5 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- Meanwhile, chop the onion finely and set in a small bowl with the vinegar salt and pepper to macerate. Finely chop the parsley stems and leaves.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- When cooking is finished, transfer potatoes into the bowl with the onions and pour-on the olive oil and mix with the vinegar and onion.
- When the potatoes have cooled to room temperature (about 10 minutes) parsley.
- Serve immediately or chill overnight in the refrigerator.