Servings: 6 to 8

6 strips bacon 6 strips bacon
½ cup apple cider vinegar ½ cup apple cider vinegar
½ cup water ½ cup water
3 tablespoons white sugar 3 tablespoons white sugar
2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
1 teaspoon minced fresh parsley (plus more for garnish) 1 teaspoon minced fresh parsley (plus more for garnish)
1 teaspoon salt 1 teaspoon salt
⅓ teaspoon ground black pepper ⅓ teaspoon ground black pepper
8 Russet potatoes, scrubbed and cut into 1-inch cubes 8 Russet potatoes, scrubbed and cut into 1-inch cubes
2 onions, medium, thinly sliced 2 onions, medium, thinly sliced

Working in batches, cook bacon in inner steel pot.
Set to Sauté on until crisped, about 4 minutes per batch. Press Cancel and transfer bacon to a paper towel-lined plate. Chop bacon when cool.
Drain fat from The insert.
Whisk vinegar, water, sugar, mustard, parsley, salt, and black pepper together in a bowl.
Place chopped bacon, potatoes, and onions in insert and pour vinegar mixture over the top.
Lock lid in place and turn steam vent handle to Sealing.
Select Pressure Cook (manual) and cook on High for 6 minutes.
Turn steam vent handle to Venting to quick-release pressure.
Transfer potato salad to a serving bowl and garnish with fresh parsley.
Serve hot.