Recipe - Russian Salad (Ultimate)

2 small Beets
2 pound Boiling potatoes
2 small Carrots
One fourth pound String beans
1 cup Water
1 One fourth cup Mayonnaise
2 tablespoon White wine vinegar
One half teaspoon Salt
2 tablespoon Gherkin pickles, tart;
chopped
1 tablespoon Capers; for garnish

Peel the beets and carrots and cut into 1/4inch dice. Peel the potatoes
and cut into 1/2inch dice. Trim the string beans and cut into 1/2inch
pieces. Drain, rinse and pat dry the small capers, for garnishing. Pour the
water in the pressure cooker. Place the minced beets, and then the potatoes,
carrots, and string beans in the steamer basket on the trivet in the
pressure cooker.

Position the lid on the pressure cooker and lock in place. Raise the heat
to high and bring to high pressure. Adjust heat to stabilize pressure and
cook 6 minutes. Remove from heat and lower pressure using the cold water
release method. Open the pressure cooker. If the vegetables are not yet
tender, reposition the lid on the pressure cooker and cook under high
pressure an additional 1 to 2 minutes.

Open the pressure cooker and carefully remove the steamer basket with the
cooked vegetables. Place the cooked vegetables in a large mixing bowl. Let
cool until just warm. In a small bowl mix together Three fourths cup of the
mayonnaise with the vinegar.

Add the chopped pickles to the vegetables. Toss to mix. Add the mayonnaise
dressing and toss to blend. Taste and adjust for salt. Spoon the salad on a
serving plate, mounding slightly. Smooth top with a spatula and evenly
spread with the remaining One half cup of mayonnaise. Sprinkle the top with the
capers.

Recipe from Tom Lacalamita, to be featured in The Ultimate Pressure Cooker
Cookbook (1997)
NOTES : A pressure cooker makes this classic quicker
This recipe was found on the Web Ketchum Kitchen at www.recipe.com