Pressure Cooker Potato Salad with Bacon: A City Condo Win
This hearty and creamy pressure cooker potato salad combines tender red creamer potatoes with a smoky bacon crunch and a tangy Dijon-mayo dressing, making it the perfect side for any meal or picnic.
Ingredients
Main ingredients
- 3 pounds red creamer potatoes cut into 1-inch bites
- 1 gallon water to create that crucial broth depth
- ¼ cup salt for seasoning the potatoes and the water
- 2 tablespoons cider vinegar or rice vinegar to brighten up the dressing
- ½ sweet onion peeled and diced small for crunch and flavor
- ¾ cup mayonnaise to keep it creamy
- ¼ cup Dijon mustard for a tangy kick
- 1 pound bacon cooked crispy and chopped, with 2 tablespoons reserved for garnish
- 6 green onions green parts only, thinly sliced with a teaspoon saved for sprucing up
- ¼ cup fresh parsley chopped fine, plus a teaspoon reserved to sprinkle on top
- 4 hard boiled eggs peeled and sliced, keep 3 slices for decoration
- ½ teaspoon ground black pepper for that peppery hint
- ½ teaspoon kosher salt to finish seasoning just right
Instructions
Instructions
- First, bring your gallon of water up to a boil in the pressure cooker with that ¼ cup salt tossed in. This sets up your broth depth pretty well. Watch for the steam cues so you know when to add the potatoes.
- Next, dump in your red creamer potatoes. Lock the lid and set your pressure cooker to high. Let it cook for about 8 minutes so the potatoes reach that tender pull stage but don’t turn mushy.
- Once the timer goes off, do a quick release to stop the cooking. Carefully open the lid and drain the potatoes into a big bowl. The steam smells darn good and you can already feel the texture is just right.
- Now, in a smaller bowl, whisk together your cider vinegar, diced sweet onion, mayonnaise, and Dijon mustard. This dressing is gonna coat those warm potatoes real good.
- Pour that dressing over your potatoes and gently toss them so every bit gets some love. Then add in the crumbled bacon, saving some bits to garnish later, the sliced green onions, and parsley. Fold it carefully so the salad stays light and fluffy.
- Throw in your ground black pepper and kosher salt, adjusting to taste. Give it one last gentle toss and then let the salad chill in the fridge for at least an hour. This step helps everything meld together better than if you eat it right away.
- When you’re almost ready to serve, slice your hard boiled eggs and use the reserved bacon, green onions, parsley, and those egg slices as a garnish. It makes the salad look fresh and fancy without any fuss.
- There you go, you got yourself a tasty potato salad with bacon done the pressure cooker way. It’s dang tasty and so much simpler than you’d expect.
- Try adding the bacon last so it stays extra crispy if you wanna crunch on each bite. Swap out the mayo for Greek yogurt for a lighter twist that still tastes creamy. Use rice vinegar if you prefer a milder tang over cider vinegar’s punch. Make hard boiled eggs ahead of time to save steps when prepping the salad. Freeze leftover chopped parsley in ice cube trays with a bit of water for quick future use.
Notes
Store any leftovers in an airtight container and pop it in the fridge. It keeps good for about 3 days and tastes great cold or at room temp. If you wanna prep ahead, you can cook and dress the potato salad but hold off on adding bacon and eggs until serving time. This keeps the crunch fresher longer. Another way is freezing small portions without the garnish items. When thawed, toss in fresh bacon and herbs before serving so the salad doesn’t get soggy.