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instant pot loaded baked potato salad

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.
5 from 97 votes
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Course: Side Dish
Cuisine: American
Keyword: baked potato salad, potato, potato salad
Prep Time: 15 minutes
Cook Time: 29 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 389kcal
Author: Don't Mess With Mama

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

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