Instant Pot Loaded Baked Potato Salad
This Instant Pot Loaded Baked Potato Salad is the perfect comfort food for a hungry household. Fluffy potatoes are paired with crispy bacon, cheese, and sour cream for an irresistible, gluten-free side dish that’s guaranteed to be a family favorite.
Instant Pot Baked Potato Salad vs. Traditional Potato Salad
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While I love the convenience of Instant Pot Baked Potatoes this recipe takes them up a notch with a delicious mix of sour cream, green onions, and crispy bacon. This recipe will prove a game-changer as it will save you so much time but promises maximum flavor.
It’s no secret potato salad can be a time-consuming side dish, when considering the various components. Not to mention the extra dishes, but even the bacon can be fried in the instant pot which avoids fat splatter and yet another pan being used.
Thanks to the Instant Pot you can cook your eggs alongside the potatoes all while you whip up that delicious sour cream and crispy bacon sauce. This instant pot loaded baked potato salad is an ideal side dish for BBQs, pot lucks, or your next weeknight dinner.
New to the Instant Pot? Check out these Instant Pot Tips and Tricks to make the most of your pot.
How to Make Instant Pot Loaded Baked Potato Salad
- Dice bacon and set instant pot to sauté. Sauté the bacon until crispy. Remove onto a paper towel to catch grease. Set aside.
- Cube the potatoes and place into instant pot. Submerge in water, place eggs on top.
- Seal the lid and pressure valve and cook on high for 8 minutes. Let naturally release pressure for 10 minutes.
- Drain potatoes, and place in the fridge to cool for 30 minutes.
- Peel and dice the eggs.
- In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs and onion. Mix well.
- Stir in sauce with the cooled potatoes.
- Refrigerate for at least 4 hours before serving.
What to Serve With This Instant Pot Loaded Baked Potato Salad
Potato salad is such a versatile side dish that it can go alongside so many family favorites. A few of my go-to options include:
- Seafood: This Gluten Free Garlic Lemon Shrimp Skewers are a firm favorite at BBQ’s and are the perfect pairing with your potato salad. It also works well with fish tacos for a hearty meal the whole family will enjoy.
- Chicken: For a busy weeknight meal why not serve your loaded baked potato salad with Roast Chicken or this delicious Instant Pot Pesto Chicken recipe.
Variations
- Additions: Although bacon makes the perfect addition to this baked potato salad, feel free to experiment with the following: capers, green beans, celery, lemon, mustard or pickles. Chopped herbs such as dill, parsley, mint, and basil also work well.
- Taco Topping: Give this potato salad a taco twist by topping it with taco meat and homemade guacamole.
- Mediterranean: For a veggie alternative, you can omit the bacon and replace with olives, sundried tomato, homemade basil pesto. and parmesan for a Mediterranean medley.
- Lighter: To make a lighter version of this instant pot loaded baked potato salad, use yogurt instead of mayonnaise.
- Sweet Potatoes: If you really want to mix things up, why not try this loaded baked potato salad sweet potatoes
What is The Best Kind of Potatoes to Use?
I recommend russet potatoes for this recipe. Although they are very starchy and can fall apart easily so be careful not to overcook or you’ll have mashed potato instead of potato salad. The starch from the russet potatoes actually helps make the potato salad creamy.
You could also use large golden potatoes, or a popular choice is red potatoes as these are the least starchy so are great for potato salad.
Do I Need To Peel The Potatoes?
There is no need to peel the potatoes, simply scrub then cube them before adding to the instant pot. Not only will this save you time but potato skin is full of fiber and packed with nutrients such as B vitamins, vitamin C, iron, potassium, and calcium.
Can You Make This Recipe Ahead?
Making potato salad ahead is recommended for maximum flavor. By storing in an airtight container overnight you will give the flavors more chance to develop. Allow to cool completely before refrigerating for up to 4 days. As a tip reserve some of the dressing (or make a little extra) to stir through just before serving.
Top Tips
- Don’t forget to scrub your potatoes before cooking. I recommend using this DIY produce wash for best results.
- For maximum taste, chill the salad for at least 4 hours to allow the flavors to blend.
- For added flavor, mix through some ranch seasoning or a dollop of homemade basil pesto.
- Note, potato salad should not sit out at room temperature for more than 2 hours.
More Instant Pot Tips & Recipes
- How to Clean Your Instant Pot
- 20 Gluten-Free Instant Pot Meals in 30 Minutes or Less
- 50+ Instant Pot Soup and Stew Recipes
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Instant Pot Recipes Made Simple
Are you struggling to find the time to cook healthy meals for your family? Do you wish you could find one-pot meals that are simple and easy to make… and your family will love?
Learn how simple it is to make healthy, one-pot meals with your Instant Pot with my cookbook Instant Pot Recipes Made Simple. You can download it instantly to your phone, computer or e-reader, so it’s portable and can go with you anywhere!
With this book, you’ll get:
- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
Get Instant Pot Recipes Made Simple now!
Instant Pot Loaded Baked Potato Salad
Equipment
- Instant Pot
- Large mixing bowl
- Spatula
- Strainer
Ingredients
- 2 lbs russet potatoes
- 8 slices bacon
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tbsp garlic powder
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp paprika
- 1/3 cup green onions
- 1 cup cheddar cheese shredded
Instructions
- Dice bacon and set Instant Pot to sauté. Sauté the bacon until crispy. Remove onto a paper towel to catch grease. Set aside.
- Cube the potatoes and place into Instant Pot. Submerge in water, place eggs on top.
- Seal the lid and pressure valve and cook on high for 8 minutes. Let naturally release pressure for 10 minutes.
- Drain potatoes with a strainer, and place in the fridge to cool for 30 minutes.
- Peel and dice the eggs.
- In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs and onion. Mix well.
- Stir in sauce with the cooled potatoes.
- Refrigerate for at least 4 hours, before serving.
Nutrition
Instant Pot Recipes Made Simple
Are you struggling to find the time to cook healthy meals for your family? Do you wish you could find one-pot meals that are simple and easy to make… and your family will love?
Learn how simple it is to make healthy, one-pot meals with your Instant Pot with my cookbook Instant Pot Recipes Made Simple. You can download it instantly to your phone, computer or e-reader, so it’s portable and can go with you anywhere!
With this book, you’ll get:
- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
This potato salad is flavorful and delicious!
This potato salad is SO good – simple to prepare and tastes amazing.
just the thought of this IP baked potato with crispy bacon, cheese, and sour cream makes my mouth water.
This instant pot baked potato salad was so delicious! I loved how easy it was to make and all the delicious flavors!