Name: Tangy Potato Salad
Ingredients: 5 medium potatoes, chopped; 1 small red onion, chopped; 3 grew onions, chopped; 3 tablespoon extra virgin olive oil; 3 tablespoon balsamic vinegar; Juice of 1/2 orange; 2 tablespoon mayonnaise; 2 teaspoon Dijon style mustard; I tablespoon minced garlic; 1/2 tablespoon dried oregano

Tangy Potato Salad

Cooking MethodPressure Cooker

Ingredients

5 medium potatoes, chopped
1 small red onion, chopped
3 grew onions, chopped
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Juice of 1/2 orange
2 tablespoons mayonnaise
2 teaspoons Dijon style mustard
I tablespoon minced garlic
1/2 tablespoon dried oregano

Instructions

Put 4 cups of water in cooker and add potatoes, Close lid securely mid place pressure regulator valve on vent pipe and push it down as far as it will go. Bring to pressure and lower heat so that steam is gently being emitted from the jiggler valve, COOK 5 MINUTES. Remove the cooker from the heat, lift the jiggler valve up to the first notch (do not remove completely as that may cause spillage). Allow all the steam to escape, this will take about 60 to 90 seconds. When a the steam has been released through the valve, turn tightening knob counter-clockwise until cross bar (or wing) goes all the way down. Lift the lid slightly by the tightening knob and slide lid out through opening. Do not touch metal parts that may be hot. Drain water and place potatoes in a bowl in the refrigerator while you prepare dressing. In a large bowl combine all dressing ingredients, add chilled potatoes, red and green onions. Toss and serve.