This delicious salad is inspired by salade Nicoise, a French classic made famous in the United States by Julia Child. The salad usually includes green beans, potatoes, hard-cooked eggs, tuna, tomatoes, and olives, all of which are tossed in a vinaigrette dressing. The potato salad is a nice change of pace when paired with your favorite grilled entree; I particularly like it with grilled fish. The dressing also makes a great marinade for chicken. Serve this salad at room temperature.
SERVES 6 TO 8
INGREDIENTS:
- 1 1/2 cups water
- 8 medium Yukon Gold potatoes, scrubbed
- 1 medium shallot, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh chives (for garnish)
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 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam.
- Remove the potatoes and allow them to cool enough so you can handle them, but they should still be warm.
- Peel the potatoes and slice them 1/2 inch thick. Put them in a serving bowl.
- In a small mixing bowl, whisk together the remaining ingredients except for the chives.
- Pour half of the dressing over the potatoes and toss until the potatoes are coated.
- Cover the salad and remaining dressing, and refrigerate for at least 2 hours or overnight.
- One hour before serving, remove the salad and dressing from the refrigerator and allow them to come to room temperature.
- Sprinkle the salad with as much of the reserved dressing as you need to moisten it, and toss.
- Garnish with the chopped chives and serve
