Variations on a Theme

Last night I added fresh kale rinsed and washed to my Presto German Potato Salad recipe and cooked it all together in my pressure cooker. It came out great and was a delicious variation.

Presto German Potato Salad

This recipe came with my first Presto Pressure cooker and I have made it for over 35 years.
Ingredients:

6 bacon strips, diced or in place of bacon I use 1/2 cup olive oil
5 pounds unpeeled medium red potatoes, cubed
2 medium onions, thinly sliced
1/2 cup cider or red wine vinegar
1/2 cup water
2-3 teaspoons sugar
3 tablespoons minced fresh parsley, divided (optional)
2-3 teaspoons Kosher salt
1-2 teaspoon prepared mustard (Guilden's)
1/4 teaspoon pepper
Adobo seasoning (optional)

In a pressure cooker, cook bacon (or olive oil) over medium heat until crisp; drain. Add potatoes and onions. In a bowl, combine the vinegar, water, sugar, 2 tablespoons of parsley, salt, mustard and pepper; pour over potatoes.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat.
Immediately cool according to manufacturer's directions until pressure is completely reduced. Just before serving, sprinkle with remaining parsley.

Refrigerate!