Instructions: Place the wine in the bottom of a 4-quart or larger pressure cooker. Place trivet in the cooker and add the washed potatoes.

Bring the wine to the boil and place cover on pressure cooker. Bring pressure to the second red ring (15 pounds pressure) over high heat. Lower heat to maintain pressure at the second red ring and cook 4 to 6 minutes depending on size and age of the potatoes.

While the potatoes cook, prepare the beans and bacon.

Heat a pot of boiling water and blanche the beans for 5 minutes. Take the beans out of the water and immediately plunge into a bowl of ice water to stop the cooking. Drain and pat dry.

To prepare the bacon, place it in a frying pan and fry until crisp. Drain the bacon and crumble into small pieces.

When the potatoes are ready, use Natural Release Method to release the pressure (set the cooker aside and allow the pressure to subside).

Remove the potatoes and gently toss them in the hot wine. Drain and allow them to cool slightly.

Prepare the vinaigrette by stirring the vinegar into the mustard. When that is mixed, slowly whisk in the oil in a stream. The mixture should be a nice, thick emulsion. Season to taste with salt and pepper.

Toss the potatoes with the vinaigrette using a wooden spoon (so that you dont damage the soft potatoes), and add the beans, and bacon. Top with parsley, chopped chives, roasted red peppers, etc. for garnish.

This recipe yields 4 side dish servings.

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