Serves: 8
Total Calories: 396

2-1/2 pounds red potatoes, washed, unpeeled
1 cup water
1/4 cup red or white wine vinegar
1 tablespoon Dijon style mustard
1 teaspoon salt
pepper to taste
1 cup olive oil
2 green onions, , sliced
1/4 cup chopped, fresh dill
salt and pepper to taste
1 cup sour cream

Cut large potatoes in half and leave small ones as is. Place potatoes in steamer basket or on trivet in cooker. Add 1 cup water. Lock lid and bring to full pressure. Reduce heat and maintain pressure. Cook for 5-7 minutes.

Meanwhile, for dressing, combine vinegar, mustard, salt, and pepper in a blender container or food processor. With blades spinning, slowly drizzle a thin stream of oil into the container, until all the oil is emulsified set aside.

Release pressure. Drain potatoes and refresh with cold water. Cut in half, add dressing, and mix well. Gently stir in onions, dill, salt and pepper to taste, and sour cream. Chill until ready to serve (or at least let flavors blend for 30 minutes before serving.)

Nutritional Facts:

Serves: 8
Total Calories: 396
Calories from Fat: 285

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