This is a serious side dish that'll be sure to have people asking for your recipe. Bacon, potatoes, and greens are brought all together under a delectable dijon dressing.
1 1/2 cup dry white wine
2 red or Yukon gold potatoes, scrubbed and cut into eighths
1/2 pound French green beans
6 slices thick bacon
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
salt and pepper, to taste
Pour the wine in the bottom of a 4-quart pressure cooker. Place a trivet in the cooker and add the potatoes on top.
Cover the pressure cooker and set the timer to 4 minutes. When done, use the natural release method.
Meanwhile, bring a pot of water to a boil over high heat and add the beans. Cook for 5 minutes then drain well and place the beans in a bowl of ice water. Drain well and dry the beans with paper toweling.
Cook the bacon in a skillet over medium heat until crisp. Remove the bacon to paper toweling to drain then crumble it coarsely. Add the blanched beans to the bacon grease. Cook over medium heat for 1 minute, stirring constantly. Remove the beans to paper toweling to drain.
Remove the trivet from the pressure cooker and gently stir the potatoes into the wine. Remove with a slotted spoon and place in a bowl to cool.
In a bowl, stir together the vinegar and mustard. Whisk in the oil until emulsified. Season as desired with salt and pepper.
Add the mustard mixture to the potatoes and toss gently to coat. Gently stir in the beans and bacon. Serve immediately.
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reviews & comments
Massive amount of work and cleanup when it could be easily done without the pressure cooker. All of that just for soft potatoes?
The pressure cooker portion of the recipe is actually quite minor. You still have a lot of work for all the other components. Even if you cooked the potatoes on the stove in water you'd have equal amounts of work.