Instructions: Prepare the potatoes by washing well and slicing in 1/4 inch slices. Place in a steamer basket and lower into the 5- or 7-quart pressure cooker. Add 1/2 cup water, lock lid in place and bring pressure to the second red ring (15 pounds pressure). Adjust the heat and time for 2 minutes 45 seconds. Quick release pressure in the pot and check if the potatoes are tender.

Transfer the potatoes to a large bowl. Splash with white wine and salt. Let the potato absorb the wine while preparing the dressing. Whisk or shake the dressing in a jar and pour over the potatoes. Gently mix so as not to break up the slices. Adjust the seasonings. Serve the salad warm or cold.

Comments: This salad goes well with most meats and fish. It is best served at room temperature.

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