Add 1 cup water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.
Secure the lid>switch vent to sealing>Manual>High Pressure>4 minutes>Quick release.
Drain, transfer to a mixing bowl, and toss with the apple cider vinegar. Place in the fridge.
Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel.
Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.
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.
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.
Stove Top Instructions
Peel and cube your potatoes in 1-inch cubes.
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 steps 4-8 above.
Use extra sharp cheddar for lots of cheese flavor without having to use a ton of cheese.Want to hard-boiled eggs? 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.If you'd like to double the recipe, use 2 cups of water in the Instant Pot.
Instant Pot Potato Salad
Amount Per Serving (0.5 cups)
Calories 163Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 165IU3%
Vitamin C 22.5mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Potato Salad - https://www.sustainablecooks.com/baked-potato-salad/