quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.

Ingredients

6 serv.

slices bacon or 3 turkey bacon, cut into 1-inch pieces↗3 slices
medium onion, cut into slices↗1
garlic cloves, crushed↗2
chicken broth↗1⁄3 cup
white wine vinegar↗1⁄3 cup
salt↗3⁄4 teaspoon
white pepper1⁄4 teaspoon
dried dill weed↗1⁄4 teaspoon
medium potatoes, peeled and cut into 1/2 inch slices↗5
turkey sausage or bratwurst↗1 lb
sour cream↗1⁄2 cup
dry mustard1⁄2 teaspoon
green bell pepper, minced1
radishes, thinly sliced↗4
parsley, minced↗1⁄3 cup

Step-by-step instructions

1
In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
2
Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
3
Pour salad in serving bowl and serve warm or chilled.

Source: food.com

Original recipe ↗

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