Hot German Potato Salad Pressure Cooker Recipe
This warm and comforting pressure cooker potato salad blends tender potatoes with crispy bacon, tangy vinegar, and a flavorful onion dressing for a quick and delicious side dish or snack.
Ingredients
Ingredients
- 6 cups peeled potatoes cut in halves if large — Yukon gold or red work best
- 12 slices bacon crispy
- 1 medium onion chopped fine
- 0.5 cup vinegar white or apple cider
- 0.25 cup water to balance the tang
- 4 tablespoons sugar adjust to taste
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 teaspoons celery seeds classic touch
- 1 tablespoon Dijon or spicy mustard optional for a little kick
- 2-3 tablespoons chopped fresh parsley to toss in at the end
Instructions
Instructions
- First, you toss your potatoes in the cooker with enough water to cover them. You seal up the lid tight, then set it to pressure cook for about 8-10 minutes until they’re just tender but not mushy.
- Quick release that pressure carefully — watch the valve hiss out steam, it’s your cue to open up.
- While the taters cook, fry up that bacon in a skillet till it’s crispy. Set it aside on some paper towels, but save two tablespoons of the bacon fat in the pan.
- Add your chopped onions to that warm bacon fat. Sauté till they get all translucent and soft — about 4-5 minutes. You’ll notice a sweet smell real quick.
- Now stir in the vinegar, water, sugar, salt, black pepper, celery seeds, and your mustard if you’re usin it. Let this simmer for couple minutes so everything gets to know each other well.
- Cut those cooked potatoes into bite-sized chunks and gently mix ’em in the skillet with your tangy onion dressing.
- Finally, crumble up that bacon and toss it in. Let the whole thing heat through for 2-3 minutes and then you’re ready to serve up warm and hearty hot German potato salad.
Notes
Serve this hot German potato salad warm topped with crunchy bacon and fresh parsley.