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Ингредиенты
- 2 sm Beets
- 2 lb Boiling potatoes
- 2 sm Carrots
- 1/4 lb String beans
- 1 c. Water
- 1Â 1/4 c. Mayonnaise
- 2 Tbsp. White wine vinegar
- 1/2 tsp Salt
- 2 Tbsp. Gherkin pickles, tart, minced
- 1 Tbsp. Capers, for garnish
Инструкции
- Peel the beets and carrots and cut into 1/4-inch dice. Peel the potatoes and cut into 1/2-inch dice. Trim the string beans and cut into 1/2-inch pcs. Drain, rinse and pat dry the small capers, for garnishing. Pour the water in the pressure cooker. Place the diced beets, and then the potatoes, carrots, and string beans in the steamer basket on the trivet in the pressure cooker.
- Position the lid on the pressure cooker and lock in place. Raise the heat to high and bring to high pressure. Adjust heat to stabilize pressure and cook 6 min. Remove from heat and lower pressure using the cool water release method. Open the pressure cooker. If the vegetables are not yet tender, reposition the lid on the pressure cooker and cook under high pressure an additional 1 to 2 min.
- Open the pressure cooker and carefully remove the steamer basket with the cooked vegetables. Place the cooked vegetables in a large mixing bowl. Let cold till just hot. In a small bowl mix together 3/4 c. of the mayonnaise with the vinegar.
- Add in the minced pickles to the vegetables. Toss to mix. Add in the mayonnaise dressing and toss to blend. Taste and adjust for salt. Spoon the salad on a serving plate, mounding slightly. Smooth top with a spatula and proportionately spread with the remaining 1/2 c. of mayonnaise. Sprinkle the top with the capers.
- NOTES : A pressure cooker makes this classic quicker
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 259 | 73% |
| Total Fat 29.31g | 37% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 500mg | 14% |
| Total Carbs 21.34g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.69g | 2% |
| Protein 3.08g | 5% |
