Lemon-Dill Potato Salad

This post is part of our update of  meals from the past few months using recipes based on published recipes. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the cook book linked in the post.

Lorna Sass' Pressure Perfectrecommends the Last-Minute Potato Salad with Lemon-Dill Vinaigrette (p289) alongside your Beer-Braised Ribs in Barbecue Sauce (p111). I cooked the potatoes while baking the ribs. I was very impressed with the lemon-dill vinaigrette. Generally, I don't like acidic potato salad. It's often made with vinegar and I find the vinegar taste too strong. But the lemon juice mixed well with the olive oil to make a sauce that coated the potatoes well and was almost creamy, without having to add mayonnaise. One of my favourite potato salads.

6L Pressure Cooker -- 3 minutes

Potatoes

• 2 lbs waxy potatoes (like yukon gold) -- scrubbed, halved, and cut into 1/4 inch slices
• 2 stalks celery -- diced
• 1/2 medium red onion -- finely chopped
• 2 tbsp capers
• 1 cup water

Vinaigrette

• 1/3 cup olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp dried dill
• 1 tsp salt
• pepper

Potatoes

• Pour water into pressure cooker.
• Set steaming basket (using trivet if necessary to keep potatoes out of the water).
• Add potatoes.
• Lock lid and bring to high heat.
• Once pressure is reached, cook for 3 minutes.
• Prepare Vinaigrette (see below).
• Turn off heat.
• Quick release the pressure.
• If potatoes are not tender, cook covered (do not lock lid) over high heat another minute. Do not over cook.
• Remove steaming basket and transfer potatoes to a bowl.
• Add celery, onion, and capers to potatoes.
• While potatoes are warm, toss with enough Vinaigrette to coat.
• Add more salt, pepper, lemon juice to taste.

Vinaigrette

• Combine ingredients in a small jar and shake.