10-Minute Potato Salad

10-Minute Potato Salad
Potato salad doesn't get much easier than this. Cook the potatoes in a
pressure cooker, which takes just 5 minutes. Then whisk together a
simple dressing and toss with the potatoes while still warm so they'll
absorb the delicious flavors. Serve this salad alongside our Reuben
Sandwich (see related recipe at right).
Ingredients:

3 lb. large red potatoes, scrubbed and quartered
1 cup water

For the dressing:
2 tsp. whole-grain Dijon mustard
2 Tbs. red wine vinegar
3 Tbs. extra-virgin olive oil
1 1/4 tsp. salt
1/2 tsp. freshly ground pepper

2 Tbs. chopped green onion, green portion only
2 Tbs. chopped fresh flat-leaf parsley
1 celery stalk, thinly sliced
Salt and freshly ground pepper, to taste
Directions:

Put the potatoes and water in a pressure cooker. Cover and cook on high
for 5 minutes.

Meanwhile, make the dressing: In a small bowl, whisk together the
mustard, vinegar, olive oil, salt and pepper.

Release the pressure according to the manufacturer's instructions. Drain
the potatoes and transfer to a large bowl. Add the green onion, parsley
and celery. Add the dressing and stir gently to combine. Taste and
adjust the seasonings with salt and pepper. Serve warm or at room
temperature. Serves 8 to 10.

Williams-Sonoma Kitchen.