This loaded Instant Pot potato salad is the dish that everyone will love. This recipe has mayo-free options for a healthier potato salad and is the perfect make-ahead side dish for your next BBQ.
Prep Time15 minutesmins
Cook Time4 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs19 minutesmins
Course: Side Dish
Cuisine: American
Keyword: healthier potato salad, loaded potato salad, potato salad without mayo
Chop the bacon and cook in a skillet until crispy. Remove and drain on a paper towel.
3 strips bacon
Peel (optional) and cube the potatoes in 1-inch cubes.
4 lbs russet potatoes
Add 1 cup water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.
1 cup cold water, 1 tsp salt
Lock the lid into place and set the steam release handle to “Sealing”. Press Manual>High Pressure>4 minutes.
When it has finished cooking, carefully flip the steam release handle to “venting” and allow all the pressure to be released. (This is called a quick release)
Drain, transfer to a mixing bowl, and toss with the apple cider vinegar. Place potatoes in the fridge for 1-2 hours.
2 tsp apple cider vinegar
Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.
1 cup plain Greek yogurt, 1 tsp garlic powder, 1 tbsp fresh dill, 1 tsp lemon juice
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.
1/2 cup onion, 3 ribs celery, 3 green onions, 1/4 cup cheddar
Just prior to serving, 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.
1/2 tsp smoked paprika
Notes
Use extra sharp cheddar for a bold cheese flavor.
If you'd like to double the recipe, use 2 cups of water in the Instant Pot. The cooking time will remain the same (4 minutes), but it will take the Instant Pot longer to come up to pressure and depressurize.
To add hard-boiled eggs, simply place the eggs (still in the shell) on top of the potatoes prior to cooking. Once the Instant Pot has finished cooking, perform a quick release to release the pressure. Using tongs, transfer the eggs to a bowl of ice water.
Stove Top Instructions
Follow steps 1-2 above.
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.
Follow the draining, cooling, and mixing instructions above.