This is the best loaded baked potato salad that you’ll ever make! The delicious blend of shredded cheese, potatoes, and other yummy ingredients will blend to create this magical side dish for your next gathering.
Potato salad is one of those popular food options that work with just about any meal. During the summer season, you can use this Instant Pot potato salad as a staple to serve with your grilled burgers and hot dogs.
You can add a few extra ingredients to make this Instant Pot loaded baked potato salad even more flavorful!
What is the best potato for making potato salad?
The best potato for making potato salad is a waxy potato. Brands that many use to whip up this delicious Instant Pot potato salad include Yukon Gold potatoes, red potatoes, or Yellow Finn potatoes.
You’ll want a potato that is firm and holds its texture when cooked for your loaded baked potato salad.
Should potatoes cool before making potato salad?
You won’t have to cool potatoes before making potato salad in your Instant Pot, but you will want to let your potato salad cool before serving guests.
While I do enjoy this flavorful potato salad warm at times, I’ve found guests will generally go for a bowl if I’ve allowed my potato salad to cool before serving.
Does instant pot come with steamer basket?
An Instant Pot doesn’t come with a steamer basket. You’ll find that your Instant Pot does come with a short rack and a trivet which can be used to steam some food items, but you’ll want to purchase a steamer basket separately for use in your Instant Pot.
How far in advance can you make potato salad?
If you plan on making potato salad to bring to a family gathering or to serve at a later time, then you’ll want to give yourself about four hours of cooling time to serve cold Instant Pot loaded baked potato salad.
Potato salad does tend to taste even better when you allow a couple of days to pass while it’s stored in an airtight container in your fridge before serving.
Keeping your Instant Pot potato salad in the fridge for a couple of days will allow the seasonings to set and mix in even deeper so that you get a better flavor-packed burst with every bite.
Do you cut potatoes before boiling for potato salad?
Cutting your potatoes for potato salad before cooking will help your potatoes cook evenly and easier.
I tend to dice up my potatoes into the right size pieces before adding into my Instant Pot when creating this loaded baked potato salad for guests.
This will help you provide a more tender bite of potato with every bite of this yummy side dish.
How long does homemade potato salad last in the refrigerator?
Generally speaking, your homemade Instant Pot potato salad will last 3-5 days in the refrigerator.
Its highly recommended you store your potato salad in an airtight container in the fridge within two hours of making.
This will reduce the chances of bacteria getting into the salad and ruining your Instant Pot loaded baked potato salad leftovers.
Try These Recipes with This Potato Salad
How do I make Instant Pot Potato Salad?
Let go of how you think potato salad should be made and open your mind to a whole new world of potato salad with my Instant Pot loaded baked potato salad today!
Follow my instructions below to make your potato salad in the Instant Pot and you’ll see what I mean when I say this is going to be your new favorite potato salad recipe.
Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!
- 3 pounds baby heirloom potatoes
- 12 ounces bacon, cooked and chopped
- 2 tablespoons olive oil
- 1/2 cup green onions, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise, optional
- Salt and pepper, to taste
- 1 cup water (for cooking in Instant Pot)
- Add oil to instant pot and turn on to saute.
- Add in the potatoes and roast them for 6-8 minutes, stirring on and off to
ensure all the potatoes are lightly roasted.
- Remove potatoes and place them in a steamer basket.
- Add 1 cup of water to the Instant Pot inner pot and then place the steamer basket with the potatoes in the pot.
- Close the lid on the pressure cooker and turn the valve to sealing position.
- Set to a manual high time for 7 minutes. When the cooking time has finished, do a quick pressure release.
- Transfer potatoes to the refrigerator to cool quickly. When they are cool to the touch, half and quarter the potatoes depending on the size of the potato.
- In a large bowl, mix potatoes together with remaining ingredients.
- Season with salt and pepper.