Southern Potato Salad (Instant Pot & Stove Top)
This tangy, flavorful, and delicious southern potato salad is a must at potlucks! It's so versatile that it's perfect for hot summer days or any Holiday dinner. You can make this in Instant Pot (Pressure Cooker) or on the Stove Top.
Servings: 8 servings
Calories: 274kcal
Ingredients
- 2½ lbs small red potatoes cut into 1 inch pieces
- 3 slices bacon chopped
- ½ cup mayonnaise
- 1 tablespoon mustard
- 3 eggs
- ¼ teaspoon paprika more for garnish
- ¼ cup pickle relish
- 1 sweet onion diced
- ½ tablespoon apple cider vinegar
- ½ tablespoon parsley more for garnish
- 1 cup water for pressure cooker
- salt and pepper to taste
Instructions
Pressure Cooker Instructions
- Place the 1 cup of water into the Instant Pot and place the steamer inside.
- Place the cubed potatoes into the Instant Pot and lay the 3 eggs on top.
- Close the lid and set the Instant Pot on MANUAL/PRESSURE COOK for 5 minutes.
- During this time, combine the mayonnaise, mustard, paprika, pickle relish, apple cider vinegar, and the diced onion. Set aside.
- Prepare an ice bath for the eggs by adding together ice and water in a small bowl.
- Once the Instant Pot is done cooking, do a QUICK RELEASE and remove the lid. Make sure it is done venting completely before removing the lid.
- Carefully remove the eggs from the pot and add to the ice water.
- Remove the steamer basket from the Instant Pot and allow to cool.
- After 5 minutes, peel the eggs and dice them into small pieces.
- Add the mayonnaise mixture to the potatoes and stir in the eggs.
- Mix in the chopped bacon and garnish with paprika and parsley.
- Salt and pepper to taste.
- Cover and chill in the refrigerator for at least an hour before serving.
Stove Top Instructions
- Place two pots on the stove top.
- Add 3 eggs to one and the cubed potatoes to the other.
- Add enough water to cover the ingredients in both pots and boil for 10 minutes.
- After the time for boiling is up, remove the eggs and place in an ice bath.
- Drain the potatoes and set aside to cool.
- After 5 minutes, peel the eggs and dice them into small pieces.
- Add the mayonnaise mixture to the potatoes and stir in the eggs.
- Mix in the chopped bacon and garnish with paprika and parsley.
- Salt and pepper to taste.
- Cover and chill in the refrigerator for at least an hour before serving.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 301mg | Potassium: 748mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 2mg
