GERMAN POTATO SALAD

Serves 8

3 pounds large boiling potatoes (about 6)
3/4 cup water
1/2 pound of lean bacon (about 8 slices), cut crosswise into 1/2-inch pieces
1 cup finely chopped onion
1 cup thinly sliced celery
1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon celery seeds
1 tablespoon Dijon-style mustard
6 tablespoons cider vinegar
1/2 cup water
3 hard-boiled large eggs, chopped
1/3 cup chopped dill pickles
1/2 cup thinly sliced scallion greens
Salt and pepper to taste

DIRECTIONS

1. Quarter the potatoes lengthwise and cut them crosswise into 1/2 inch pieces. In steamer basket, add potatoes and place in pressure cooker with water.
2. Close lid, bring to high pressure, then lower heat and pressure cook for 5 minutes. Release pressure with the cold water release method, open lid, drain water and remove potatoes to bowl.
3. Put eggs steamer basket or egg poaching tray, put in cooker and add cold water to cover eggs. Bring to a rolling boil (do not add pressure cooker lid). Reduce to simmer and let them cook for 10-12 minutes. Plunge into cold water at once. Once cooked, chop into pieces.
4. In a large heavy skillet, cook bacon over moderate heat, stirring, until it is crisp, then transfer to paper towels to drain.
5. Pour off all but 4 tablespoons of the fat, and add to skillet onion and celery. Cook the mixture over moderately low heat, stirring, until onion is softened.
6. Add the sugar, flour and celery seeds, and cook for 30 seconds, stirring often. Stir in the mustard, vinegar, and 1/2 cup of water, bring mixture to a boil, stirring, then lower heat and simmer for 2 minutes, or until mixture is thickened.
7. Season the dressing with salt and pepper, pour it over the potatoes, and stir in the eggs, pickles, bacon and scallion greens.
8. Serve the salad warm.

Approximate Nutritional Information Per Serving
250 calories, 12g protein, 42g carbohydrates, 4.5g fat, 95mg cholesterol, 610mg sodium

Estimated Prep. Time: 10 minutes
Estimated Cooking Time: 18 minutes
Total: 28 minutes