Red potato and bacon salad is a loaded, creamy potato salad with crunchy celery, green onions, and plenty of chopped bacon. The Instant Pot cooks the eggs and potatoes together in one five-minute session. It feeds a crowd and only improves overnight.
Essential Ingredients
For the best results, use a kitchen scale alongside your measuring cups and spoons to ensure perfect ratios.
- Water: 1.5 cups (12 fl oz / 355g)
- Eggs: 6 large eggs (approx. 10.5 oz / 300g)
- Red Potatoes: 3 lbs (48 oz / 1360g), peeled and cut into 1.5-inch cubes
- Mayonnaise: 2 cups (16 oz / 450g)
- Cooked Bacon: 0.5 lbs (8 oz / 225g), sliced into 1-inch thick pieces
- Celery: 2 stalks (approx. 3 oz / 85g), chopped
- Green Onions: 1 bunch (approx. 3.5 oz / 100g), chopped
- Salt: 1 tsp (0.1 oz / 5g), plus extra to taste
- Ground Black Pepper: 0.5 tsp (0.1 oz / 2.5g), plus extra to taste
Step-by-Step Instructions
Follow these steps exactly for a foolproof dish.
- Pour 1.5 cups (12 fl oz / 355g) water into the Instant Pot and insert a steamer basket. Place the 6 eggs (10.5 oz / 300g) and 3 lbs (48 oz / 1360g) of cubed red potatoes in the basket.
- Select MANUAL and cook at HIGH pressure for 5 minutes. When the timer goes off, use a Quick Release to vent the steam. Carefully open the lid.
- Transfer the eggs to a bowl of cold water using tongs or a slotted spoon. Wait 2-3 minutes for them to cool. In a large mixing bowl, combine the cooked red potatoes, 2 cups (16 oz / 450g) mayonnaise, 0.5 lbs (8 oz / 225g) cooked bacon, 2 chopped celery stalks (3 oz / 85g), and 1 bunch of chopped green onions (3.5 oz / 100g). Peel the cooled eggs, chop them, and add them to the salad. Stir everything together gently but thoroughly.
- Season the mixture with 1 tsp (0.1 oz / 5g) salt and 0.5 tsp (0.1 oz / 2.5g) ground black pepper. Stir well to ensure the seasoning is evenly distributed, then serve.
Nutrition Profile (Per Serving, Yields 6-8)
- Calories: 240.8 kcal
- Protein: 5.3g (0.19 oz)
- Sodium: 6.2g (0.22 oz)
Pro Tips
To elevate your Red Potato and Bacon Salad from good to chef-quality, keep these expert tips in your back pocket:
- Uniformity is Key: When cubing your red potatoes, ensure they are exactly 1.5 inches (approx. 3.8 cm). This guarantees they all cook evenly in the Instant Pot during that 5-minute pressure window, preventing a mix of mushy and undercooked bites.
- The Warm Toss: For maximum flavor absorption, gently toss the warm potatoes with a tablespoon of apple cider vinegar or pickle juice before you add the mayonnaise. The warm potatoes will soak up the acidity, balancing the richness of the mayo and bacon.
- Save the Bacon for Last: If you love a crispy crunch, hold off on folding in the cooked bacon until right before serving. If you mix it in too early or let it sit overnight, the bacon will soften from the moisture of the mayonnaise.
- The Ice Bath Secret: When transferring your eggs from the Instant Pot to the cold water, give them a gentle tap on the counter to crack the shell first. The cold water will seep under the membrane, making them slide right out of their shells effortlessly!
Frequently Asked Questions (FAQ)
Here are some of the most common questions regarding this dish to help you get the best results every time.
Can I make this Red Potato and Bacon Salad ahead of time? Yes, absolutely! In fact, making it 12 to 24 hours in advance allows the flavors of the celery, green onion, and mayonnaise to beautifully meld together in the fridge. Just be sure to store it in an airtight container and, as mentioned in the pro tips, reserve the bacon to sprinkle on top right before serving if you prefer a crispy texture.
Do I absolutely have to peel the red potatoes? While the original recipe calls for peeled potatoes, it is not strictly necessary. Red potatoes have very thin, delicate skins that are packed with nutrients. Leaving the skins on will save you prep time, add a rustic texture, and give the salad a beautiful pop of color. Just be sure to scrub them thoroughly before cubing!
How long does homemade Red Potato and Bacon Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, you should never leave it sitting out at room temperature (or outside at a BBQ) for more than 2 hours to ensure food safety.
Can I substitute a different type of potato if I don't have red ones? Yes! If you are out of red potatoes, your best substitute is Yukon Gold potatoes. Like red potatoes, they are a waxy variety with a low starch content, meaning they will hold their shape beautifully under the intense heat of the Instant Pot rather than disintegrating into a mash. Avoid Russet potatoes for this specific recipe.
Pro Tips
- Cut the red potatoes into exact 1.5-inch cubes so every piece finishes in the same 5-minute pressure window without mushy or hard bites.
- Toss the warm potatoes with a spoon of apple cider vinegar or pickle juice before the mayonnaise goes in; the warm starch drinks up the acidity and balances the rich dressing.
- Fold the cooked bacon in right before serving — mixed in early, it softens in the mayo and loses its crunch.
- Crack the boiled eggshells gently before the cold water bath; water seeps under the membrane and the shells slip right off.
- Keep the salad chilled and serve it cold for the cleanest texture; the dressing settles nicely overnight.
Frequently Asked Questions
Can I make this salad ahead?
Yes — it tastes better after a night in the fridge. Add the bacon only when serving so it stays crisp.
How long does it keep?
Up to 3 days sealed in the fridge; stir gently and refresh the salt before serving.
Is red potato and bacon salad keto-friendly?
The recipe lists no carb numbers, but potatoes are starchy — enjoy a small portion and lean on the bacon and mayo for fat on keto days.
Can I use another potato?
Waxy reds hold their shape best; Yukon Golds are a fine stand-in under the same pressure timing.
Recipe card below.
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Ingredients
Method
- Follow these steps exactly for a foolproof dish.
- Pour 1. 5 cups (12 fl oz / 355g) water into the Instant Pot and insert a steamer basket.
- Place the 6 eggs (10. 5 oz / 300g) and 3 lbs (48 oz / 1360g) of cubed red potatoes in the basket.
- Select MANUAL and cook at HIGH pressure for 5 minutes.
- When the timer goes off, use a Quick Release to vent the steam. Carefully open the lid.
- Transfer the eggs to a bowl of cold water using tongs or a slotted spoon. Wait 2-3 minutes for them to cool.
- In a large mixing bowl, combine the cooked red potatoes, 2 cups (16 oz / 450g) mayonnaise, 0. 5 lbs (8 oz / 225g) cooked bacon, 2 chopped celery stalks (3 oz / 85g), and 1 bunch of chopped green onions (3. 5 oz / 100g).
- Peel the cooled eggs, chop them, and add them to the salad.
- Stir everything together gently but thoroughly.
- Season the mixture with 1 tsp (0. 1 oz / 5g) salt and 0. 5 tsp (0. 1 oz / 2. 5g) ground black pepper.
- Stir well to ensure the seasoning is evenly distributed, then serve.
