Instant Pot Potato Salad is a delicious and quick way to make that classic potato salad you know and love. This is a loaded potato salad filled with bacon, sour cream, green onions, cheddar cheese, and more. Don’t wait and try this mayonnaise-based potato salad recipe.
This instant pot potato salad is a great summer side dish for your weekend cookouts, family dinners, and more. The best part of all is the prep is easy and it doesn’t take much effort to make!
Table of Contents
What is Loaded Instant Pot Potato Salad
This is no ordinary potato salad- Not only is it made super easy by the use of an Instant Pot, but then it’s loaded with crispy bacon, cheddar cheese, and green onions to make the perfect side dish.
The pressure cooker makes it easier than usual because it allows you to cook the potatoes and the eggs to perfection before mixing it together with the rest of the yummy ingredients.
Why You’ll Love This Instant Pot Potato Salad
- It takes minimal effort to prep and make the potato salad.
- The Instant Pot will not heat the home as it cooks compared to a stovetop recipe.
- Whip this up in advance and serve the next day. It is a great make-ahead side dish.
- Feel free to adjust the items you add to the potato salad if you wish to change up the flavor.
- Great for taking to a summer cookout, potluck, serving up with dinner, and more.
Ingredients for Loaded Instant Pot Potato Salad
- Potatoes – Russet potatoes are what I used for this recipe. You can also use Yukon Gold or small red or yellow potatoes. Scrub, peel and dice up the potatoes into bite-size pieces.
- Bacon – You can use any type of bacon for this recipe. The goal is to make sure the bacon is fully cooked.
- Eggs – I used three eggs. This will enhance the potato salad recipe quite a bit, but they can be left out if you prefer.
- Mayonnaise and Sour Cream – Both are used to help create that creamy and tangy sauce that smothers the potatoes. You can substitute Miracle Whip for the mayo if you prefer.
- Spices – Salt, pepper, garlic powder, and paprika are used to help add flavor to the potatoes.
- Green Onions – Great to use as a garnish and flavor enhancer. Dill or parley could also be used if you prefer.
- Cheese – Classic shredded cheddar cheese works great as it helps offer a nice tangy texture to the salad.
See recipe card below for a full list of ingredients and measurements!
How To Make Loaded Instant Pot Potato Salad
- Chop up the bacon into small pieces and cook in the Instant Pot on saute mode until crispy. Remove the bacon and place it on a paper towel-lined plate. (Photo 1)
- Next, put cubed potatoes and eggs in the Instant Pot and cook as directed. Allow for the natural release. (Photo 2)
- Next, drain potatoes and eggs and cool in the fridge for 30 minutes.
- Then, Peel and dice eggs and place in a bowl with the potatoes.
- In a small bowl, mix mayonnaise, sour cream and spices and pour over the potatoes and eggs. Add bacon and mix well. (Photo 3)
- Last, Add green onions and shredded cheese and combine. (Photo 4)
Expert Tips
- For making potato salad, you can use Russet, Yukon Golds, or small red or yellow potatoes.
- If desired, you can skip adding hard-boiled eggs and/or bacon to the salad.
- Mayonnaise can be substituted with Miracle Whip.
- Chill the potato salad before serving to enhance its flavor.
- Adding green onions or fresh herbs like parsley, dill, or green onions helps balance the flavors.
- Season with salt and pepper to taste.
- To allow the flavors to blend, you can make the potato salad the night before serving.
Storing Tips
Refrigerator
You are welcome to store your leftover instant pot potato salad in a sealed container in the fridge for up to 4-5 days. You will find that you can give the potato salad a toss before serving to ensure it is mixed well. Then you can garnish with more bacon or green onions.
Freezer
Due to the ingredients, you will find this salad does not freeze well.
What to serve with loaded instant pot potato salad
Pair your potato salad with some cheeseburger sliders, or grill your favorite burgers or brats. Potato salad can also pair well with slow-cooker BBQ peach Chicken thighs or even pork chops.
Recipe FAQs
Yes! Just keep the potato salad in the fridge in a sealed container until ready to serve. You may want to top with fresh crispy bacon and green onions on the day you serve it!
Quick releasing is when the cooking time is up, and you press on the pressure nozzle and quickly release all the pressure in the Instant Pot. Just make sure that you do this safely as it spits hot steam.
You can serve potato salad warm and fresh or you can refrigerate it and serve later.
You can use Russet, Yukon Golds, or small red or yellow potatoes.
If sealed tightly, this potato salad will be good for 4-5 days.
Need more tasty side dish recipes? Try these:
- Deviled Egg Macaroni Salad
- Roasted Brussels Sprouts
- Spicy Yams With Maple Syrup (Golden Yams)
- See all our side dish recipes!
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Instant Pot Potato Salad
Ingredients
- 2 lbs. of russet potatoes
- 8 slices of bacon
- 3 eggs
- ½ cup sour cream
- ½ cup mayonnaise
- ½ tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ⅓ cup green onions
- 1 cup shredded cheddar cheese
Instructions
- Dice up the bacon and set it in the Instant Pot and saute it in the pressure cooker. Use tongs to toss the bacon around ensure it is fully cooked. Then remove and set aside.
- Next you will cube up the potatoes and place in the Instant Pot. Add in water and eggs ,and place the lid on the pressure cooker and cook on high pressure for 8 minutes.
- Do a natural release of pressure for 10 minutes. Then release any remaining pressure.
- Drain the potatoes and place in the fridge.
- Cool the eggs then peel and dice the eggs.
- In a mixing bowl add mayonaise, sour cream, spices, bacon, cheese, eggs and onion.
- Toss the mixture on the potatoes and serve up chilled.
Notes
- Potatoes – You can peel or leave the skins on the potatoes if you would like.
- Mayonnaise – So I used mayonnaise and sour cream. You could use Miracle Whip and even plain Greek yogurt if need be.
- Seasonings – Feel free to change the seasoning you use for the potato salad. Season salt is a great option.
Nutrition Information
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Elizabeth says
I like how much faster and easier it is to use the instant pot to make potato salad. Adding bacon and cheese definitely levels it up too! Perfect for the next summer potluck I attend.
Amanda Wren-Grimwood says
Love the addition of bacon and eggs in this salad. I’d be happy to eat it on its own for lunch.
gunjan says
This is the best potato salad we have tasted so far. So easy to make and so delicious.
Chenee says
OMG this is the most addictive potato salad I’ve ever eaten. Truly delicious.
Casey says
My mom used to make potato salad like this but she called it Amish potato salad. It was delicious! I haven’t had it in so many years. I’m going to make this one this weekend.
Quynh says
I tried this recipe for our Memorial Day BBQ. It was sooooo good! I love the bacon bits in it.