Garlicky Green Bean-Potato Salad

Ingredients

• 0.1 teaspoon pepper black
• 2 teaspoons dijon mustard 
• 0.8 cup less-sodium chicken broth fat-free
• 2 tablespoons less-sodium chicken broth fat-free
• 10  garlic cloves peeled
• 2 cups cut green beans () ( 1/2 pound)
• 2 tablespoons olive oil extra-virgin
• 1.5 pounds finnish potatoes red yellow
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• blender
• colander
• pressure cooker

Directions

1. Cut potatoes into quarters.
2. Cut each piece into 1/2-inch-thick slices.
3. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes.
4. Remove from heat; place pressure cooker under cold running water.
5. Remove lid.
6. Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl.
7. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth.
8. Drizzle the garlic dressing over potato mixture; toss gently to coat.