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 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
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.