INGREDIENTS

INSTRUCTIONS

Peel the beets and carrots and cut into 1/4-inch dice. Peel the
potatoes and cut into 1/2-inch dice. Trim the string beans and cut
into 1/2-inch pieces. Drain, rinse and pat dry the small capers, for
garnishing. Pour the water in the pressure cooker. Place the diced
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 3/4 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 1/2 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

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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 9.5mg
Sodium: 543.2mg
Potassium: 608.3mg
Carbohydrates: 31.4g
Fiber: 3.9g
Sugar: 4g
Protein: 3.9g