Instant Pot Loaded Potato Salad

loaded baked potato salad garnished with bacon, cheddar, scallions in a white bowl

Instant Pot Loaded Potato Salad

Instant Pot Loaded Potato Salad is a must have for all your summer BBQs, picnics & potlucks! And this loaded baked potato salad is the best, perfectly pressure cooked tender buttery potatoes smothered in the creamiest mayo based dressing ever! Your whole family will enjoy this baked loaded potato salad recipe.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: baked loaded potato salad, creamy loaded potato salad, instant pot loaded baked potato salad, instant pot loaded potato salad, loaded baked potato salad with ranch, red loaded potato salad

Prep Time: 6 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Servings: people

Calories: 492kcal

Author: Meghna

Cost: $3

Equipment

Ingredients

2 pounds red potatoes **Unpeeled & diced into ¼ inch cubes.
¾ cup cheddar cheese **shredded. I used sharp cheddar.
⅓ cup bacon **crispy fried bacon crumbled into small pieces.
⅓ cup green onion **Chopped. I love using both the white & the green parts.
salt **use according to your own personal taste preference.
crushed black pepper **according to taste.

For the Dressing

⅔ cup Mayonnaise
½ cup sour cream
1 tbsp apple cider vinegar
1 tbsp ranch salad dressing **optional. Skip if you do not like ranch.

Instructions

Prep the red potatoes

Rinse the whole red potatoes under running tap water. Do not peel. Dice the potatoes into ¼ inch cubes. Place the diced potatoes in a bowl full of water. Once you are done dicing them all, give them a quick rinse and drain them. This will keep the oxidizing process at bay, as a result the potatoes will never turn gray.

Pressure cook the potatoes

Place the drained cubed potatoes in a steamer basket. Add 1 cup water into the steel insert of the instant pot. Gently place the steamer basket inside the instant pot. Secure the lid, seal the valve and Pressure Cook on HIGH for just 4 mins.
Once the cooking cycle is over the instant pot will begin to beep, allow 10 mins natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully when the metal floating pin on top of the lid drops. Carefully transfer the steamer basket on the kitchen countertop and place the cooked potatoes on a plate or bowl.

Prepare the salad dressing

Take a clean bowl. Add the mayo, sour cream, ranch dressing & apple cider vinegar in the bowl. Give everything a good whisk to make the best creamy loaded potato salad dressing. You can also add the salt & crushed black pepper now. I love to add them while assembling the salad.

Assemble the loaded baked potato salad

Pour the dressing into the bowl containing the cooked diced potatoes and fold gently with the help of a spatula.
Add the crispy fried bacon, chopped green onion (I love to add both the white & the green part), the grated cheddar cheese, salt & crushed black pepper (according to your personal taste preference). Gently fold with the help of your spatula. Avoid over mixing at all cost!
Cover the bowl with cling wrap or transfer the loaded creamy potato salad into an air tight container and chill in the fridge for 3-4 hours before serving.
Garnish with more bacon, green onion & cheddar and serve the instant pot loaded potato salad. Enjoy!

Video

Notes

Best Potatoes: Waxy potatoes are best for loaded baked potato salad like Yukon gold and red potatoes.
Dice potatoes: Dice the unpeeled red potatoes in equal size (¼ inch cubes). This will ensure even cooking of the potatoes.
Prevent gray potatoes: Dice and dip the potatoes in normal water. Once you are done dicing drain the potatoes & than pressure cook. This will prevent the oxidizing process and keep the potatoes from graying.

Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a specific diet please do use your own nutritional calculator.

Nutrition Facts

Instant Pot Loaded Potato Salad

Amount Per Serving

Calories 492 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 8g

Monounsaturated Fat 9g

Cholesterol 57mg19%

Sodium 647mg28%

Potassium 1172mg33%

Carbohydrates 42g14%

Fiber 4g17%

Sugar 5g6%

Protein 13g26%

Vitamin A 525IU11%

Vitamin C 21mg25%

Calcium 218mg22%

Iron 2mg11%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition