What, doesn’t your bacon have magical superpowers?
Or maybe it’s more accurate to call it what it is: addictive. It’s a good thing they don’t hold BPSAA (bacon potato salad addicts anonymous) meetings, because I’d be at the top of the list, and I just plain don’t have time for that.
I’m too busy stuffing my face with potato salad straight outta the fridge at 11pm before bed.
Now, I’ll tell you honestly: I’ve always been a sucker for the salty or savoury foods. Sweets tempt me sometimes (I take chocolate cake very seriously when I’m pregnant, for example) but my first love is salty/tangy/greasy/savoury any day of the week.
And this potato salad hits the spot like none other in my entire potato-salad-eating career thus far. I may have eaten the entire potluck-sized bowlful of this stuff on my own in 48 hours. Okay, yes. Yes, I totally did. And that was with some self-restraint.
Regular potato salads have come into my life and it was fine, but in the words of Simon Cowell, “Was it good? Yes. Will I remember you tomorrow? No.”
This one, though. I finished off the last of it this morning and it made me legitimately sad.
What’s so great about this particular version of potato salad, you ask? There are a million iterations of potato salad out there, you remind me. And isn’t this just yet-another version of the same? No, this one is better, and I’ll tell you why.
Let’s break it down:
The potatoes are eggs and cooked to perfection in the instant pot (at the same time!) in just 4 minutes. That in and of itself doesn’t make it taste better, of course, but it does make this recipe even more awesome than it would otherwise be.
The dressing is simple, yet contains only whole food ingredients (a clean-ingredient store-bought mayonnaise and maple syrup for a touch of natural sweetness are my favourite examples). Better quality ingredients always make a finished dish taste better.
The dressing contains bacon grease (because wasting bacon magic is a sin), and then the cooked bacon itself is crumbled and mixed into the salad in addition.
When eating this potato salad you’ll get a creamy bite with a kick of two different kinds of fresh onion mixed with the tartness of the dressing, and then you’ll get the soft potato mixed with a hint of sweet from an apple chunk. The bacon grease lends a subtle bacon-flavour to every bite, and the whole thing just comes together to make sweet, sweet stuff-your-face magic.
P.S. I wrote this entire post while humming Etta James’ “At Last” to myself. “At lasssst, my love has come along… my loneliness is overrrrr…” (No, I’m not a super-dramatic person at all – why do you ask?)
If you make it and snap a pic, be sure to tag me on instagram with @redandhoney and #redandhoneyrecipes so I can see the fruits of your labour!
Instant Pot Potato Salad with Magical Bacon Superpowers
Potato salad lovers rejoice: you've found THE ONE at last.
- 3lb potatoes (approximately ten of mixed size)
- 5 eggs
- 1.5 cup water
- 1 cup mayonnaise (homemade if I can, or my favourite store-bought brand, listed below)
- 1 heaping tbsp mustard
- 2 tsp maple syrup
- 1 tsp sea salt (my favourite brand is listed below)
- 1/4 red onion finely diced
- 4 stalks green onion finely chopped, including the whites
- 1/2 apple cored and diced (or a whole apple, if they're quite small)
- 6 slices bacon with bacon grease reserved
1. Peel (if necessary) and cut potatoes into potato-salad-sized chunks.
2. Add potatoes and eggs to instant pot with water (a steamer basket would be great, but I don't have one so I just tossed my cut potatoes in, and placed the eggs on top).
3. Set on manual mode for 4 minutes with NPR.
4. While potatoes and eggs are cooking, combine in a bowl: mayonnaise, mustard, maple syrup, salt, red onion, green onion (save a bit to garnish the top if desired), and cooked, crumbled bacon. Stir in 2 tablespoons of reserved bacon grease from cooking (partially cooled first!)
5. As soon as the potatoes and eggs are finished, drain the water. Place potatoes in a bowl in the fridge to cool for around 20 minutes (stir occasionally if you want them to cool faster), and peel the eggs.
6. Chop the eggs and add them to the cooling potatoes. (Reserve a few slices of egg for garnish if desired.)
7. Stir in dressing until potatoes and eggs are well coated. Enjoy immediately, or over the next few days. This is one of those dishes that tastes even better the day after, so I advise making it ahead of time if possible.
8. Try not to eat it all in one sitting. After all: potato salad leftovers are a gift to tomorrow's self. You'll thank me later.
- My favourite store-bought brand of mayo is made with avocado oil and totally clean ingredients. Plus, my local Costco carries it.
- I'm a die-hard fan of Redmond's Real Salt. I've been using it for years, and firmly believe it's the highest quality natural sea salt you can buy, plus it's mined in the U.S. instead of overseas.
- I use nitrate-free bacon as a bare minimum. Locally-sourced, pastured bacon would be my ideal.
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.
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