Description
Recipe very slightly adapted from Bobby Flay
Ingredients
Scale
- 3 pounds small(new) red potatoes
- 1 yellow onion, quartered
- 1/2 pound bacon, diced
- 1 large red onion, thinly sliced
- 1/2 cup cider vinegar
- 1 tablespoon Dijon mustard (affiliate)
- 1/4 cup olive oil (affiliate)
- Salt and freshly ground pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
Instructions
- To cook your potatoes in the pressure cooker, place them in the pot, cover in 1 1/2 cups water, add in quartered onion, and set to high pressure for 6-8 minutes, depending on the size.
- When time is up, do a quick pressure release then allow to cool for 5-10 minutes before handling.
- If you are making your potatoes on the stove, place in a large pot with onions, cover with water, then allow to simmer until you can pierce them through with a fork.
- While potatoes are cooking, fry bacon in large skillet until crispy, then remove to a paper towel to drain grease.
- To the bacon grease, add the thinly sliced red onion and saute for 3-4 minutes until soft.
- Whisk in the vinegar and mustard, and let simmer for another 2-3 minutes.
- Remove from heat and whisk in the olive oil and lots of salt and freshly ground pepper.
- When potatoes are just cool enough to handle, quarter them and toss with onion dressing.
- Sprinkle with cooked bacon, green onions, and parsley, then taste and season again with salt and pepper if needed.
- Serve warm.
- Prep Time: 10 mins
- Cook Time: 15 mins