Easy Instant Pot Potato Salad Recipe With Bacon
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 tasty potato salad recipe.
This Instant Pot homemade potato salad is a great summer side dish for weekend cookouts, family dinners, and more. The best part is that the prep is easy, and it doesn’t take much effort to make!
Want more delicious potato recipes to try out? Are you inspired to do more with the humble potato? Then you could start with some Instant Pot potato and leek soup for a warming lunch option. Or, for another comfort food option, try making some cheesy crash hot potatoes.
Want to do more with your Instant Pot? You could also try making some Instant Pot stuffed peppers for a great appetizer. Or, for a hearty main meal, make some chicken marsala with its rich, delicious sauce.
Why This Recipe Works
- It takes minimal effort to prep and make this delicious potato salad.
- Unlike a stovetop recipe, the Instant Pot will not heat the home as it cooks.
- 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 the flavor.
- A game changer for taking to a summer barbecue, potluck, serving up with dinner, and more.
What is Loaded Instant Pot Potato Salad
This is no ordinary potato salad- Not only is it made super easy by using an Instant Pot, and 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 eggs to perfection before mixing them with the rest of the yummy ingredients.
What’s in This Instant Pot Potato Salad Recipe?
- Potatoes—I used russet potatoes for this recipe. You can also use Yukon Gold or small red or yellow potatoes. Scrub, peel and dice the potatoes into bite-size pieces.
- Bacon—This recipe can be used with any type of bacon. The goal is to ensure that the bacon is fully cooked.
- Eggs—I used three eggs, which enhance this flavorful potato salad recipe quite a bit, but you can leave them 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 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.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Substitutions and Variations
For those looking to make this potato salad a bit lighter or with a different twist, consider these substitutions and variations:
- Greek Yogurt for Sour Cream: Greek yogurt can be used instead of sour cream if you’re looking for a healthier alternative. It provides a similar texture and tanginess but less fat and more protein.
- Turkey Bacon: Turkey bacon can replace regular bacon with a leaner option. It still offers a smoky flavor but with fewer calories and less fat.
- Add Veggies: Feel free to incorporate more vegetables into the salad. Diced bell peppers, celery, or shredded carrots can add crunch and nutrition.
- Vegan Mayo: To make this potato salad vegan, use plant-based mayonnaise and skip the eggs and cheese. Several vegan bacon alternatives are also available to maintain that smoky flavor.
- Spice It Up: If you enjoy a little heat, consider adding diced jalapenos or a dash of cayenne pepper to the mix for an extra kick .
How to Make Potato Bacon Salad Step by Step
- Chop the bacon into small pieces and cook in the Instant Pot using saute mode until crispy. Then, place the crispy bacon on a paper towel-lined plate for draining. (Photo 1)
- Add cubed potatoes and eggs into the Instant Pot (using a steamer basket for two levels) and follow the cooking instructions provided. Wait for the natural pressure release after cooking. (Photo 2)
- Drain the cooked potatoes and eggs and then cool them in the refrigerator for about 30 minutes.
- Peel and dice the cooled eggs and mix them with the potatoes in a large bowl.
- In a separate small bowl, combine mayonnaise, sour cream, and spices. Pour this mixture over the potatoes and eggs. Stir well.
- Incorporate the cooked bacon into the salad mix. (Photo 3)
- Finally, add green onions and shredded cheese to the salad and mix thoroughly to combine everything. (Photo 4)
Recipe Tips
- You can use Russet, Yukon Golds, or small yellow or red potatoes to make potato salad.
- You can skip adding hard-boiled eggs and/or bacon to the salad if desired.
- 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.
Alternative Cooking Methods
While the Instant Pot is convenient for making this loaded potato salad, you can utilize other cooking methods as well.
If you prefer not to use an Instant Pot, boiling the potatoes and eggs on the stovetop is a traditional and straightforward method. Simply place the diced potatoes in a large pot, cover them with water, and bring to a boil. Simultaneously, you can hard boil the eggs in a separate pot. Both elements will then be ready to be combined with the ingredients outlined in the recipe.
Another alternative is to bake the potatoes in the oven until tender, which can add a slightly different texture and flavor to the salad. Remember, whichever method you choose, the key is to ensure the potatoes and eggs are cooked thoroughly before moving on to the next steps in the recipe.
Storing Tips
You are welcome to store your leftover instant pot potato salad in an airtight 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.
Due to the ingredients, you will find this salad does not freeze well.
Serving Suggestions
Pair your potato salad with some cheeseburger sliders, or grill your favorite burgers or brats. this easy potato salad recipe 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. On the day you serve it, you may want to top it with fresh, crispy bacon and green onions!
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 it later.
Need More Tasty Summer Side Dish Recipes? Try These:
- Deviled Egg Macaroni Salad
- Chili Lime Mexican Street Corn Elote Ribs
- Heirloom Tomato Salad With Balsamic Vinaigrette
- Cold Broccoli Salad
- Copycat Chik-Fil-A Coleslaw Recipe
- Elote Corn Salad with Cotija Cheese
- See all our side dish recipes!
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Easy Instant Pot Potato Salad Recipe with Bacon
Ingredients
- 2 lbs (907 ⅕ g) russet potatoes
- 8 slices of bacon
- 3 eggs
- ½ cup (115 g) sour cream
- ½ cup (118 2/7 ml) mayonnaise
- ½ tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ⅓ cup (33 ⅓ g) green onions
- 1 cup (113 g) shredded cheddar cheese
Instructions
- Chop the bacon into small pieces and cook in the Instant Pot using saute mode until crispy. Then, place the crispy bacon on a paper towel-lined plate for draining.
- Add cubed potatoes and eggs into the Instant Pot (using a steamer basket for two levels) and follow the cooking instructions provided. Wait for the natural pressure release after cooking.
- Drain the cooked potatoes and eggs and then cool them in the refrigerator for about 30 minutes.
- Peel and dice the cooled eggs and mix them with the potatoes in a large bowl.
- In a separate small bowl, combine mayonnaise, sour cream, and spices. Pour this mixture over the potatoes and eggs. Stir well.
- Incorporate the cooked bacon into the salad mix.
- Finally, add green onions and shredded cheese to the salad and mix thoroughly to combine everything.
Notes
- You can use Russet, Yukon Golds, or small yellow or red potatoes to make potato salad.
- You can skip adding hard-boiled eggs and/or bacon to the salad if desired.
- 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.
Nutrition Information
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