Instant Pot Loaded Baked Potato Salad
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.
Servings: 8 servings
Large mixing bowl
- 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
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.
Calories: 389kcal | Carbohydrates: 23g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 655mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 2mg