Hot German Potato Salad
A warm, tangy bacon-and-vinegar potato salad made in the Instant Pot.
⏱️ Prep: 10 min🍳 Cook: 14 min
Ingredients
| 8 strips | bacon | |
| 0.67 cup | 160 ml | apple cider vinegar |
| 0.67 cup | 160 ml | water |
| 0.25 cup | 60 ml | white sugar |
| 2.67 tablespoons | 40 ml | Dijon mustard |
| 1.25 teaspoons | 6.3 ml | minced fresh parsley, plus more for garnish |
| 1.25 teaspoons | 6.3 ml | salt |
| 0.5 teaspoon | 2.5 ml | ground black pepper |
| 11 | Russet potatoes, scrubbed and cut into 1-inch cubes | |
| 2.67 | onions, thinly sliced | |
| — | fresh parsley |
Instructions
Servings: 4/6/8/10. Ready in: 24 min. Prep time: 10 min. Cook time: 14 min.
- Working in batches, cook the bacon in the inner steel pot of the pressure cooker set to Sauté on Normal until crisped, about 4 minutes per batch. Press Cancel and transfer bacon to a paper towel-lined plate. Chop bacon when cool.
- Drain fat from the pot and return it to the pressure cooker base.
- Whisk vinegar, water, sugar, mustard, parsley, salt, and black pepper together in a bowl.
- Place the chopped bacon, potatoes, and onions in the inner steel pot of the pressure cooker and pour the vinegar mixture over the top.
- Lock the pressure cooker lid in place and turn the steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High for 6 minutes. Turn the steam vent handle to Venting to quick-release pressure.
- Transfer the potato salad to a serving bowl and garnish with fresh parsley. Serve hot.
Mealthy Tip: Want less salt? Substitute Trocomare (an herb-infused low-salt compound with loads of flavor). No sugar in your diet? No problem! Substitute agave syrup.