A favorite at tailgates and family picnics, this salad gets its pizzazz from a warm sweet-and-savory dressing and bits of bacon throughout. It can be made ahead and reheated before serving if you’d like.
SERVES 6 TO 8
INGREDIENTS:
- 1 1/2 cups water
- 8 medium Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
- 8 bacon strips, cut crosswise into pieces 1 inch wide
- 1 cup finely chopped sweet onion, such as Vidalia
- 2 tablespoons light brown sugar
- 2 tablespoons whole-grain mustard
- 1/2 cup cider vinegar
- 1 tablespoon celery seeds
- 6 drops of Tabasco or another hot sauce
- Salt (optional)
INSTRUCTIONS:
- Pour the water into the pressure cooker.
- Arrange the trivet and steamer basket in the bottom and stack the potatoes in the basket. Lock the lid in place and cook at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam. Remove the potatoes and set them aside.
- In a large nonreactive skillet over medium-high heat, cook the bacon until crisp. Remove all but 2 tablespoons of the fat from the skillet.
- Add the chopped onion to the skillet and sauté until it begins to soften, for 2 to 3 minutes. Add the brown sugar, whole-grain mustard, and cider vinegar to the skillet and bring to a boil. Add the celery seeds and Tabasco. Taste the dressing and adjust the seasoning if needed. If the dressing is too acidic, you can add salt or a teaspoon of water to balance the acidity.
- Transfer the cooked potatoes to the skillet and gently toss them in the dressing. Serve the salad warm, at room temperature, or chilled.
- If desired, you can refrigerate the salad for up to 12 hours and then rewarm it in a skillet or in a slow cooker on low for 2 hours.
