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Instant Pot Potato Salad Without Mayo

Looking for a delicious and easy side? This creamy Instant Pot Potato Salad is the dish that everyone will love. This recipe has no mayo, which means it is the perfect cold salad for your next BBQ.

A bowl of baked potato salad

When you’re at a BBQ or potluck and the potato salad comes out, I’m that weird person in the corner trying to get as far away from it as possible. Sure, everyone else is flocking to it and oohing and aahing over it, but not me.

Oh, no, not me.

For one, it has mayo in it. No thanks. And second, potato salad is boring. There is no texture, no crunch, and nothing but cubes of potatoes covered in a sauce. I’ll pass.

And besides, that dessert table is giving me some sexy vibes. Yeah, I see you Nordy Bars. It’s about to get weird.

But people in my life like potato salad, and I like those people. A lot. Therefore it became my mission to make a potato salad that even I would eat.

How Do You Make a Classic Potato Salad?

Potatoes, hard-boiled eggs, onion, mustard, pickles, and mayo. Lots and lots of mayo. But my version? Oh, it has all the good stuff plus some crunch and is made from real food ingredients. Like Greek yogurt!

Greek yogurt, potatos, dill, seasonings, cheese, bacon, and other ingredients on a brown board

Can I Make This Instant Pot Potato Salad Whole30?

Yep! Use mayo (related: try homemade Whole30 mayo) and Whole30 compliant bacon and mustard. And leave out the cheese. Sob.

What Is The Best Kind of Potato To Use For Baked Potato Salad?

Are you team russet or team red potato? In my experience, russets hold up the best during the cooking, mixing, and chilling process.

I think people who prefer red potatoes do so because they leave the skin on and like that texture. If that is your jam, then try 75% russets and 25% red potatoes. This is your world my friend; we all just get to live in it.

Do You Cut The Potatoes Before Boiling Them For Baked Potato Salad?

Yes! Cutting the potatoes ahead of time means you can cook them for less time than if you boiled the potatoes whole. Potatoes that aren’t over-cooked means they’ll still have some bite to them and will hold up like a boss when everything is incorporated.

It is important to try to cut your potatoes to uniform size for an even cook time. I prefer about 1-inch cubes, but choose whatever works best for you and stick with that size.

Where Do You Get Whole30 Compliant Bacon?

I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.

The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. And yes, they have Whole30 compliant bacon!

If you don’t want to make your own homemade bone broth, check out this post on where to buy bone broth. In a very dorky move on my part, I’ve created a free download where you can compare protein and sodium content as well as the price per ounce for various brands. #nerdalert

Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping!

Here’s How to Make Baked Potato Salad

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

Instant Pot Instructions

  1. Peel and cube your potatoes.
  2. Add water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.Cubed potatoes on a steamer insert in an Instant Pot
  3. Secure the lid>switch to sealing>Manual>High Pressure>4 minutes>Quick release.
  4. Drain and toss with the apple cider vinegar. Place in fridge.Process shots for loaded baked potato salad
  5. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel. Steal 15 bites and realize you have no more bacon. Repeat step 4.Bacon cooking in a cast iron skillet
  6. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.A blue bowl with greek yogurt and spices
  7. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.ingredients in a bowl for making loaded potato salad
  8. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Stove Top Instructions

  1. Peel and cube your potatoes.
  2. Place in a pot, add the salt and cover with water. Bring to a boil and reduce the heat, cooking uncovered for 15 minutes or until a knife can pierce the cube. Drain and toss with the apple cider vinegar. Place in fridge.
  3. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel.
  4. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.
  5. Add the (white) onions,celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.
  6. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Pro Tips/Recipe Notes

  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
  • Feel free to bump up the cheese and bacon if desired. I tried to find a balance between “This is delicious. I am going to smuggle it home in my bra” and “sooooo much food”.
  • Use extra sharp cheddar for lots of cheese flavor without having to use a ton of cheese.
  • Do you want hard-boiled eggs to add to your loaded potato salad? If you’re following the Instant Pot cooking instructions you can actually just nestle them on top of the potatoes and cook at the same time. I know! Or, cook them separately if you want a bunch for other recipes (related: Easy Instant Pot Hard Boiled Eggs and Easy Deviled Eggs With Greek Yogurt)

More Recipes Likes This:

Baked potato salad in a bowl and a glass of water

Baked Potato Salad WEIGHT WATCHERS POINTS

One serving of Baked Potato Salad has 1 WW Freestyle SmartPoints.

Making this recipe or others?

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Two bowls of baked potato salad
Print
5 from 2 votes
Instant Pot Potato Salad Without Mayo
Prep Time
15 mins
Cook Time
5 mins
Chilling Time
2 hrs
Total Time
20 mins
 

This creamy Loaded Baked Potato Salad is the dish that everyone will love. This recipe has no mayo, which means it is the perfect cold salad for your next BBQ.

Course: Side Dish
Cuisine: American
Keyword: BBQ or potluck side dish, loaded potato salad, potato salad no mayo
Servings: 10
Calories: 163 kcal
Ingredients
  • 4 lbs potatoes russets
  • 1-4 cups cold water See IP or stovetop instructions for appropriate amount
  • 1 tsp salt
  • 2 tsp apple cider vinegar
  • 1/2 cup onion diced
  • 3 green onions sliced
  • 1/4 cup cheddar shredded
  • 3 strips bacon
  • 1 cup Greek yogurt plain
  • 1 tsp garlic powder
  • 1 tsp lemon juice fresh
  • 3 ribs celery
  • 1 tbsp fresh dill use 1 tsp dried
  • 1/2 tsp smoked paprika
Instructions
Instant Pot Instructions
  1. Peel and cube your potatoes.

  2. Add 1 cup water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.

  3. Secure the lid>switch to sealing>Manual>High Pressure>4 minutes>Quick release. Drain and toss with the apple cider vinegar. Place in fridge.

  4. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel. 

  5. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.

  6. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.

  7. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Stove Top Instructions
  1. Peel and cube your potatoes.

  2. Place in a pot, add the salt and cover with water. Bring to a boil and reduce the heat, cooking uncovered for 15 minutes or until a knife can pierce the cube. Drain and toss with the apple cider vinegar. Place in fridge.

  3. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel.

  4. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.

  5. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.

  6. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Nutrition Facts
Instant Pot Potato Salad Without Mayo
Amount Per Serving
Calories 163 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 329mg14%
Potassium 847mg24%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 1g1%
Protein 8g16%
Vitamin A 165IU3%
Vitamin C 22.5mg27%
Calcium 106mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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19 comments on “Instant Pot Potato Salad Without Mayo”

  1. Made this tonight…hubs declared it the best he’s ever had!  Definitely a keeper!  Thank you!

  2. Great recipe; my family loved the healthy spin on potato salad and we used the leftovers for air-fried potato cakes!!

  3. Super easy and packed with flavor! Another hit and, when I made it, no one could believe it didn’t have mayo. I used almond milk yogurt and did have to add a little extra and I added mustard, because I’m a rebel. Soooooo good! 

  4. Hi Sarah! I’ve been following your blog for years, but today I realized that during your transition to the new blog/name I stopped getting the email digest (which were my reminder to come check out your funny posts). I’ve re-subscribed and then went back to read all the stuff I missed. I’m super-excited to try roasting frozen veg! Thanks!

    • Yay Melissa, welcome back!! I checked the database and you’re still in there from before and should have been getting the emails. What a bummer. Glad you’ve found your way “home” at least!

  5. This looks wonderful. Quick qu tho – why is it Baked Potato salad? Did I miss the Baking bit? Or is it just one of those names?

  6. What if I eat the bacon and then there’s no bacon for the salad? Then do I have to make more bacon?

  7. Oh, yum.  This potato salad sounds amazing!  Can’t wait to try it soon this summer, maybe for the 4th of July??  Thanks!

  8. I’m going back on Whole 30 for July; where do you find bacon that doesn’t have sugar in it? Everything I saw was at least cured with sugar, and I would rather skip bacon entirely than make a trip to the other side of town to a specialty grocer (my local one is run by Seventh Day Adventists so they do not carry pork products, as well as a few other items that aren’t consumed in that faith).