Easy Potato Salad with Bacon BLT Potato Salad Instant Pot Recipe Pressure Cooking Today PCT FB

Easy Potato Salad with Bacon

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This Potato salad with bacon is a fun twist on the traditional BBQ accessory! Made with crispy bacon, sun-dried tomatoes, and hard-boiled eggs, this potato salad recipe is super easy to make in an Instant Pot!

Close-up of Instant Pot BLT potato salad with fresh parsley in the corner.  Easy Potato Salad with Bacon 1664886909 893 Easy Potato Salad with Bacon

❤️ Why you’ll love this recipe: The eggs and potatoes are cooked at the same time in this super easy potato salad that is loaded with the flavors of your favorite sandwich.

If you’re looking for an easy and family-friendly way to add new flavors to your next outdoor get-together, this BLT salad is a must.

We have mastered the best way to cook hard-boiled eggs and perfectly tender potatoes at the same time so that the components of the salad are ready at the same time.

We love making BBQ side dishes in our Instant Pot so we can use the grill or stove as appetizers. You’ll love this BLT Potato Salad, Amish Macaroni Salad, and Instant Pot Egg Salad at your next get-together.

Ingredients for Instant Potato Salad with Bacon, including eggs, parsley, green onions, sun-dried tomatoes, mayonnaise, mustard, bacon and potatoes.  Easy Potato Salad with Bacon 1664886909 603 Easy Potato Salad with Bacon

INGREDIENTS YOU NEED

You’ll need these ingredients to make Instant Pot BLT Potato Salad:

  • Potatoes: We think roses work best in potato salad.
  • Egg: Use large eggs so they cook at the same time as the potatoes.
  • Mayonnaise: I use light mayonnaise.
  • Dill cucumber juice: If you are not a pickle fan, you can use white wine vinegar.
  • Mustard: Dijon or yellow both work well.
  • Green onions: You will use both the dark green and white parts.
  • Bacon: Crumble the bacon into small pieces so that it mixes well in the salad.
  • Sun-dried tomatoes: We use dry sun-dried tomatoes, but oil-packed ones will work too, just drain them well.
  • Parsley: I prefer flat blades, but curly works in a pinch.
Image above of diced potatoes and whole eggs placed in a pressure cooker to make BLT potato salad.  Easy Potato Salad with Bacon 1664886910 850 Easy Potato Salad with Bacon

How to Make BLT Potato Salad in an Instant Pot

This simple recipe works in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by dicing the potatoes and put them in the pressure cooker, then put the eggs in their shells on top. They will steam together in the pressure cooker at the same time.

When the cooking time is up, use a quick pressure release and plunge the eggs into an ice water bath to prevent them from cooking.

Then make the dressing. I prefer pickles, mayonnaise and mustard, but you can use your favorite seasoning.

When nice and cold, peel and dice the chilled eggs and gently stir them into the potato salad. Season with salt and pepper. If necessary, add more mayonnaise to achieve the desired consistency.

Refrigerate the potato salad for at least an hour before serving. Top with additional crumbled bacon, if desired, just before serving.

Above picture of Instant Potato Salad with bacon and tomatoes added, with parsley and pickles in the background.  Easy Potato Salad with Bacon 1664886910 332 Easy Potato Salad with Bacon

Important tips for making potato salad

We get the BLT flavors in this salad by using sun-dried tomatoes instead of fresh tomatoes to avoid watering down the dressing too much. In addition, the taste from the sun-dried is a really fun addition.

We used the dry sun dried tomatoes in this recipe. If you want to use the ones packed in oil, you can. However, be sure to check the label. Sometimes the oil packed tomatoes add garlic and herbs. (Which can be great, depending on your preferences!)

I like to roughly chop the sun-dried tomatoes so they’re small enough that you get sun-dried tomato in most bites, but big enough that you recognize the taste when you bite into it.

Be sure to cut the potatoes into equal pieces so they cook evenly!

Products

This is our favorite steam basket for cooking eggs and potatoes in the pressure cooker.

Bowl of BLT potato salad placed in front of an Instant Pot, with parsley and salt and pepper shakers in the background.  Easy Potato Salad with Bacon 1664886910 532 Easy Potato Salad with Bacon

Frequently asked questions about BLT Potato Salad

Can I use fresh, uncooked bacon?

The bacon must be cooked before adding it to the potato salad. But if you want, you can cook the bacon directly in the pressure cooker before cooking the potatoes.

Select Fry and fry the bacon crispy. Transfer to a plate and crumble. If desired, reserve some of the bacon fat to add to the potato salad to increase the bacon flavor. Wipe out the pressure cooker. Then continue with the recipe as written.

❓ Can I make potato salad in advance?

Yes, if you plan ahead, you can store the salad in an airtight container in the fridge for a day before serving.

I actually prefer potato salad made at least 12 to 24 hours before I intend to serve it.

❓ Should I serve the salad cold?

Potato salad is excellent served cold or at room temperature.

❓ Can I use a different kind of potato?

Russets or yukon gold potatoes work best for this potato salad.

❓ Can I replace ingredients in the dressing?

Yes, if there are changes you like in your potato salad dressing, go for it! Just make sure the volume of fluids you’re replacing is about the same. (For example, if you hate pickles in your potato salad, I recommend adding a tablespoon of another flavorful acidic liquid like vinegar.)

You can also use Miracle Whip instead of mayonnaise if you prefer. Some readers like to make no-mayo potato salad with plain Greek yogurt too!

Close-up of BLT potato salad made in an Instant Pot, with fresh parsley and sliced ​​pickles in the background.  Easy Potato Salad with Bacon 1664886910 183 Easy Potato Salad with Bacon

MORE Quick Potato Recipes

Recipes you can make with this or other recipes you might like:


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Ingredients

  • 6 medium russet potatoes, peeled and diced

  • 1 1/2 dl water

  • 3 large eggs

  • 1 dl mayonnaise (I used light)

  • 1 tbsp dill cucumber juice

  • 1 tablespoon mustard

  • 3 green onions, chopped

  • 6 slices precooked bacon, crumbled

  • 5 sun-dried tomatoes, chopped

  • 1 cup fresh flat-leaf parsley, trimmed of thick stems

  • Salt and pepper to taste

Instructions

  1. Add 1 1/2 dl of water to the pressure cooker. Place the steamer basket in the bottom of the pot and then add the potatoes. Carefully place the eggs on top of the potatoes. Lock the lid in place, select High pressure and 4 minutes cooking time.
  2. While it comes to pressure, prepare an ice water bath in a medium bowl. Set aside.
  3. When the cooking time is up, use a quick pressure release. When the valve falls, carefully remove the cap. Remove the steamer basket from the pressure cooker. Place the hard-boiled eggs in the ice-cold water to cool.
  4. In a large bowl, combine mayonnaise, pickles and mustard. Mix in the green onions, bacon, sun-dried tomatoes and parsley. Add the potatoes and gently stir the mayonnaise mixture into the potatoes until combined.
  5. Peel and dice cooled eggs and stir gently into the potato salad. Add salt and pepper to taste. If necessary, add more mayonnaise to achieve the desired consistency.
  6. Chill for at least 1 hour before serving. Top with additional crumbled bacon, if desired.

Notes

If you prefer to use uncooked bacon, you can cook bacon directly in the pressure cooker before cooking the potatoes. I generally prefer to cut my bacon before cooking so it fits more easily in the pressure cooker. Select Saute and cook until crisp. Transfer to a plate and dry out the pressure cooker. Then continue with the recipe as written. If desired, reserve some of the bacon fat to add to the potato salad to increase the bacon flavor.

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Nutritional information:

Return: 10

Serving size: 1

Amount per portion:

Calories: 312Total Fat: 21gSaturated fat: 4gTrans fat: 0gUnsaturated fat: 16gCholesterol: 72 mgSodium: 389 mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 8 g

Nutritional information is calculated by Nutritionix and may not always be accurate.

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published on 31 July 2022

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