This Potato Salad with Bacon is a fun twist on the traditional BBQ side dish! Made with crispy bacon, sundried tomatoes, and hard-boiled eggs, this potato salad recipe is extra easy to make in an Instant Pot!
❤️ Why You’ll Love This Recipe: The eggs and potatoes cook at the same time in this super simple potato salad that’s loaded with the flavors of your favorite summertime sandwich.
If you’re looking for an easy and family-friendly way to add new flavors to your next outdoor gathering, this BLT salad is a must.
We’ve mastered the best way to cook hard-boiled eggs and perfectly tender potatoes at the same time so the components of the salad are ready at the same time.
We love making BBQ side dishes in our Instant Pot so we can use the grill or stove for entrees. You’ll love this BLT potato salad, Amish Macaroni Salad, and Instant Pot Egg Salad at your next get-together.
INGREDIENTS YOU NEED
You’ll need these ingredients to make Instant Pot BLT Potato Salad:
- Potatoes: We find that russets work the best in potato salad.
- Eggs: Use large eggs so they cook at the same time as the potatoes.
- Mayonnaise: I use light mayo.
- Dill pickle juice: If you’re not a pickle fan, you can use white wine vinegar.
- Mustard: Dijon or yellow both work well.
- Green onions: You’ll use both the dark green and white parts.
- Bacon: Crumble the bacon up into small pieces to it mixes into the salad well.
- Sundried tomatoes: We use dry sundried tomatoes, but oil-packed will also work, just drain them well.
- Parsley: I prefer flat-leaf, but curly works in a pinch.
How to Make BLT Potato Salad in an Instant Pot
Start by dicing the potatoes and placing them in the pressure cooker, then nestling the eggs in their shells on top. They’ll steam together in the pressure cooker at the same time.
When the cook time ends, use a quick pressure release and plunge the eggs into an ice water bath to stop them from cooking.
Then make the dressing. I prefer pickle juice, mayo, and mustard, but you can use your favorite seasoning.
Once they’re nice and cold, peel and dice the cooled eggs and gently stir them into the potato salad. Season to taste with salt and pepper. If needed, add more mayonnaise to achieve desired consistency.
Chill the potato salad for least an hour before serving. Top with additional crumbled bacon, if you like, just before serving.
Important Tips for Making Potato Salad
We get the BLT flavors in this salad by using sundried tomatoes instead of fresh tomatoes to avoid watering down the dressing too much. Plus, the flavor from the sundried is a really fun addition.
We used the dry sundried tomatoes in this recipe. If you want to use the ones packed in oil, you can. However, be sure to check the label. Sometimes the oil-packed tomatoes add garlic and herbs. (Which could be amazing, depending on your preferences!)
I like to roughly chop the sundried tomatoes so they’re small enough that you get sundried tomato in most bites, but large enough that you recognize the zing of flavor when you bite into it.
Be sure to cut the potatoes into equal-sized chunks so they cook evenly!
This is our favorite steamer basket for cooking eggs and potatoes in the pressure cooker.
Frequently Asked Questions about BLT Potato Salad
The bacon needs to be cooked before adding to the potato salad. However, if you like, you can cook the bacon directly in the pressure cooker before cooking the potatoes.
Select Saute and cook the bacon until crispy. Transfer to a plate and crumble. If desired, reserve some of the bacon fat to add to the potato salad to increase the bacon flavor. Wipe out the pressure cooker. Then proceed with the recipe as written.
Yes, if you’re planning ahead, you can store the salad in an airtight container in the fridge for a day before serving.
I actually prefer potato salad made at least 12 to 24 hours before I intend to serve it.
Potato salad is great served cold or at room temperature.
Russets or yukon gold potatoes will work best for this potato salad.
Yes, if there are changes you like in your potato salad dressing, go for it! Just make sure that the volume of liquids you substitute for are roughly the same. (For instance, if you hate pickle juice in your potato salad, I’d recommend adding a tablespoon of another flavorful acid liquid like vinegar.)
You can also use Miracle Whip instead of mayo if you prefer. Some readers like to make no-mayo potato salad with plain Greek yogurt too!
MORE Instant Pot Potato Recipes
Recipes you can make with this or other recipes you might like:
- Quick Instant Pot Potato Salad is our fast version of the classic mayo-based potato salad.
- Creamy Instant Pot Mashed Potatoes are super fully, smooth and full of buttery flavor for any time of year.
- Instant Pot Potato Cheese Soup with Bacon has the same classic flavors of smoky bacon and potatoes, with plenty of melty cheese to add heartiness.
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- 6 medium russet potatoes, peeled and cubed
- 1 1/2 cups water
- 3 large eggs
- 1 cup mayonnaise (I used light)
- 1 tablespoon dill pickle juice
- 1 tablespoon mustard
- 3 green onions, chopped
- 6 slices of precooked bacon, crumbled
- 5 sundried tomatoes, chopped
- 1 cup fresh flat-leaf parsley, trimmed of thick stems
- Salt and pepper to taste
- Add 1 1/2 cups water to the pressure cooking pot. Put the steamer basket in the bottom of the pot, then add the potatoes. Gently lay the eggs on top of the potatoes. Lock the lid in place, select High Pressure and 4 minutes cook time.
- While it comes to pressure, prepare an ice water bath in a medium-size bowl. Set aside.
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put the hard-boiled eggs into the ice cold water to cool.
- In a large bowl, combine the mayo, pickle juice, and mustard. Mix in the green onion, bacon, sun dried tomatoes and parsley. Add the potatoes, and gently stir the mayonnaise mixture into the potatoes until combined.
- Peel and dice cooled eggs and gently stir into the potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
- Chill at least 1 hour before serving. Top with additional crumbled bacon, if desired.
If you prefer to use uncooked bacon, you can cook bacon directly in the pressure cooker before cooking the potatoes. I generally prefer to cut my bacon before cooking so it fits in the in the pressure cooker more easily. Select Saute and cook until crispy. Transfer to a plate and wipe out the pressure cooker. Then proceed with the recipe as written. If desired, reserve some of the bacon fat to add to the potato salad to increase the bacon flavor.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 389mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 8g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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