Pressure Cooker German Potato Salad Recipe by Rachel Kim
This warm, tangy German Potato Salad features tender red potatoes, crispy bacon, and fresh parsley tossed in a bacon-garlic-vinegar dressing—all made quickly and perfectly in a pressure cooker.
Equipment
- 1 Large Pot for boiling potatoes
Ingredients
Main ingredients
- 2 pounds red potatoes firm and fresh
- 1 teaspoon salt for boiling and flavoring
- 12 ounces bacon crispy bits
- ⅓ cup apple cider vinegar for tang
- 1 to 3 tablespoons granulated sugar to taste
- 1 tablespoon Dijon mustard for sharp bite
- Freshly ground black pepper to taste
- 1 tablespoon minced fresh garlic about 3 cloves
- ½ cup chopped fresh parsley for garnish
Instructions
Instructions
- Place red potatoes in pressure cooker pot, cover with cold water and add salt. Lock lid and cook under pressure for about 10 minutes.
- Quick release pressure. Drain and let potatoes cool slightly. Chop into bite-sized pieces without mashing.
- Fry bacon in a skillet until crispy. Drain on paper towels, reserve 2 to 3 tablespoons of bacon drippings.
- In reserved bacon drippings over medium heat, sauté garlic until fragrant (about 1 minute). Stir in vinegar, sugar, Dijon mustard, salt, and pepper. Simmer for about 3 minutes.
- Return potatoes to skillet with the dressing. Toss gently to coat. Stir in crumbled bacon and chopped parsley.
- Serve warm or at room temperature. Adjust seasoning as needed.
Notes
For a quicker version, use pre-cooked bacon bits and garlic powder. You can also refrigerate for up to 4 days or freeze if needed, though texture may be affected.