Ingredients:
· Water, for pressure cooking
· 2 lb red potatoes, skin on
· ¼ cup olive oil
· 1/2 lb. bacon
· 1 large onion, diced
· 1/4 cup red bell pepper, diced
· 2 ribs celery, finely diced
· 1 bunch green onions, chopped
· 3 hard boiled eggs, chopped
· 2 ounces cheddar, diced
· 1 cup mayonnaise
· 1/3 cup Dijon
· 2 tablespoons sherry vinegar can substitute red wine vinegar
· 4 heads roasted garlic, mashed
· Salt & Pepper to taste
Instructions:
1. In a pressure cooker, add 1-2 cups water. Place potatoes into or on a rack in the pressure cooker. Cook on high pressure for 6 minutes. Quick release pressure, remove potatoes and let cool.
2. Remove hot water from pressure cooker and replace with 1-2 cups cold water. Add eggs directly the water. Cook on high pressure for 6 minutes, let naturally release for 6 minutes, then release remaining pressure. Place in cold water for 6 minutes, then peel and dice.
3. While still warm, chop the potatoes into 3/4" size pieces. In a large bowl, toss in olive oil and season with salt and pepper.
4. Chop the bacon and cook in a skillet or saute pan pan over medium high heat. Cook until bacon is crispy. Remove to a plate or a bowl.
5. Add onions to bacon fat and cook until onions start to pick up color. You want them to be brown and caramelized.
6. Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper, cheese and hard-boiled eggs.
7. In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
8. Chill in the refrigerator for 2 hours before serving.