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Red Potato and Bacon Salad – vegetarian recipe
Stav Kogan

Red Potato and Bacon Salad

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Servings: 4 servings
Calories: 240.8
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups (12 fl oz / 355g) Water
  • 6 large Eggs eggs (approx. 10.5 oz / 300g)
  • 3 lbs (48 oz / 1360g) Red Potatoes , peeled and cut into 1.5-inch cubes
  • 2 cups (16 oz / 450g) Mayonnaise
  • 2 stalks (3 oz / 85g) Celery , chopped
  • 1 bunch (3.5 oz / 100g) Green Onions , chopped
  • 1 tsp (0.1 oz / 5g) Salt , plus extra to taste
  • 0.5 tsp (0.1 oz / 2.5g) Ground Black Pepper , plus extra to taste
  • 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!

Method
 

  1. Follow these steps exactly for a foolproof dish.
  2. Pour 1. 5 cups (12 fl oz / 355g) water into the Instant Pot and insert a steamer basket.
  3. Place the 6 eggs (10. 5 oz / 300g) and 3 lbs (48 oz / 1360g) of cubed red potatoes in the basket.
  4. Select MANUAL and cook at HIGH pressure for 5 minutes.
  5. When the timer goes off, use a Quick Release to vent the steam. Carefully open the lid.
  6. Transfer the eggs to a bowl of cold water using tongs or a slotted spoon. Wait 2-3 minutes for them to cool.
  7. 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).
  8. Peel the cooled eggs, chop them, and add them to the salad.
  9. Stir everything together gently but thoroughly.
  10. Season the mixture with 1 tsp (0. 1 oz / 5g) salt and 0. 5 tsp (0. 1 oz / 2. 5g) ground black pepper.
  11. Stir well to ensure the seasoning is evenly distributed, then serve.

Nutrition

Calories: 240.8kcalProtein: 5.3g

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