Loaded Baked Potato Salad

This Loaded Baked Potato Salad is a delicious twist on the classic side dish, combining tender Yukon Gold potatoes with crispy bacon, sharp cheddar cheese, and fresh scallions. Tossed in a creamy blend of mayonnaise, sour cream, and zesty lemon juice, this salad is bursting with flavor. Perfect for any occasion, it’s easy to prepare in your Instant Pot and guaranteed to be a crowd-pleaser!

INSTRUCTIONS

1. Preheat the inner pot on Sauté – More/High for 15 minutes. Once hot, add the sliced bacon. Sauté for 10-15 minutes, stirring frequently until browned and crispy. Press Cancel.
2. Carefully spoon the bacon into a separate bowl. Discard the bacon grease, reserving 2 tablespoons in the pot.
3. Add the diced potatoes, garlic powder, onion powder, salt, and water.
4. Pressure Cook on High for 4 minutes. Allow the pot to naturally release for 5 minutes before flipping the valve to release any remaining pressure.
5. Meanwhile, whisk together the mayonnaise, sour cream, lemon juice, and scallions. Add the cooked potatoes to the sour cream mixture. Toss thoroughly to combine.
6. Sprinkle in the reserved bacon, and season to taste. Refrigerate for 30 minutes, or until the potatoes have cooled. The potatoes will absorb the sour cream mixture and thicken up while cooling.
7. After the salad has chilled, sprinkle in the cheese and toss to combine. Top with extra sliced scallions and cheddar cheese. Enjoy!