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Home » Recipes » Instant Pot Recipes » Instant Pot German Potato Salad

Instant Pot German Potato Salad

Published: Apr 27, 2023 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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Crispy bacon, warm potatoes, and a tangy apple cider vinegar dressing, this Instant Pot German Potato Salad is a perfect side dish for any gathering! Serve this salad warm, room temperature, or cold!

A plate of Instant Pot German Potato Salad is on a cutting board.

Is there anything better than a potato salad? Tender potatoes pair perfectly with crispy bacon and a tangy dressing.

Hot German potato salad is usually made with vinegar, small potatoes, bacon, and onions. There are lots of different versions out there, but this is my favorite made right in my pressure cooker!

Jump to:
  • Ingredients to Gather
  • Step by Step Instructions
  • Tips and Tricks
  • How To Serve this Instant Pot Potato Salad
  • Storage Tips
  • Recipe FAQs
  • More Instant Pot Recipes
  • 📖 Recipe

Ingredients to Gather

The ingredients are labeled for the Instant Pot German Potato Salad
  • Potatoes. We will be using small, red potatoes. Any small waxy potato will work in this recipe!
  • Bacon. A few slices of you favorite bacon.
  • Chicken broth. Beef broth or vegetable broth will work too. This will flavor the dressing as well as steam the potatoes in the Instant Pot. Homemade chicken broth is great, but store bought is fine too!
  • Apple Cider Vinegar. Unlike American potato salad, warm German potato salad has a tangy dressing instead of a mayonnaise based dressing. White vinegar or white wine vinegar with a tablespoon of sugar will work too!
  • Mustard. Dijon mustard or a grainy mustard is what you are looking for. Yellow mustard doesn't have the flavor of a grainy mustard.

See printable recipe card for full information on ingredients and quantities.

Step by Step Instructions

The bacon is being cooked in the Instant Pot.
Step 1: Set the Instant Pot to saute mode. Cook the bacon until crispy, about 8 minutes. Remove the bacon with a slotted spoon or tongs and place it on a plate lined with paper towels. Keep the bacon drippings in the Instant Pot.
The red onions are being sautéed in the Instant Pot.
Step 2: Add the chopped red onion to the bacon grease and cook for 2-3 minutes, until the onions are soft.
The sliced potatoes are added to the Instant Pot.
Step 3: Add the steamer basket to the Instant Pot. Add the potatoes. Close the lid and set the cooking time to 5 minutes on high pressure.
The vinegar and mustard are added to the Instant Pot with the potatoes.
Step 4: Quick release the pressure and remove the potatoes and place them in a large bowl. Add the mustard and vinegar to the sauce. Set the Instant pot to saute mode and cook for 3-4 minutes until the dressing has reduced. Add the dressing to the potatoes in a bowl and serve.

Tips and Tricks

  • The Instant Pot will take 5-10 minutes to come up to pressure.
  • If your bacon is lean, add 1 tablespoon of olive oil to help release some more of the bacon grease.
  • Garnish this potato salad with chopped green onion, the crispy bacon, fresh parsley, or your favorite fresh herbs.
  • It will look like there is a lot of dressing, but the warm potatoes will soak up a lot of the warm dressing.
  • The best types of potatoes to use are Yukon gold potatoes, red bliss potatoes, new potatoes, or fingerling potatoes. Russet potatoes are best for mashed potatoes because they tend to fall apart.

How To Serve this Instant Pot Potato Salad

  • With you favorite German recipes!
  • As a side to chicken burgers with feta and spinach.
  • With Italian Antipasto Pasta Salad, Greek Pasta Salad with Penne, and Cold Linguine Salad.
  • As a side dish to Instant Pot Pork Tenderloin and Instant Pot Turkey Tenderloin.

Storage Tips

Store leftover warm potato salad in an airtight container in the refrigerator. You can serve this potato salad cold or warm!

You can even freeze this potato salad! Make the potato salad completely and then place it in a freezer friendly container. It will stay fresh for up to 3 months. Defrost the potato salad in the refrigerator until it defrosts.

A spoon is holding a few pieces of the Instant Pot German Potato Salad.

Recipe FAQs

Can I make this potato salad on the stovetop?

Yes! Bring a large pot of cold water to a boil. Season it will salt and add the potatoes. While the potatoes cook, heat a pan over medium heat or medium-high heat and add the bacon. Cook until the bacon is crispy and then place the crispy bacon on paper towels. Add the chopped onion and chicken broth to the pan. Cook until it reduces and then add the cooked and drained potatoes to the dressing. Serve with fresh chopped parsley.

Should I remove the skins from the potatoes?

No, you do not have to. Classic potato salad usually has the potato skins on it so it's not mashed potatoes, but a potato salad.

More Instant Pot Recipes

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    Soft Instant Pot Cinnamon Rolls
  • The pork tenderloin is on a plate covered in gravy in front of the Instant Pot.
    Instant Pot Pork Tenderloin (From Frozen!)
  • A bowl of Instant Pot Asparagus Risotto is in a bowl surrounded by cheese and a cloth.
    Creamy Instant Pot Asparagus Risotto

Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

📖 Recipe

A plate of Instant Pot German Potato Salad is on a cutting board.

Instant Pot German Potato Salad

Crispy bacon, warm potatoes, and a tangy apple cider vinegar dressing, this Instant Pot German Potato Salad is a perfect side dish for any gathering! Serve this salad warm, room temperature, or cold!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 8 Servings
Calories: 159kcal
Author: Lynn Polito

Equipment

  • Knives
  • Cutting Board
  • Instant Pot
  • Mixing Bowls

Ingredients

  • 2 lbs Red Potatoes Thick Sliced
  • 6 slices Bacon
  • 1 medium Red Onion Diced
  • ½ cup Chicken Broth
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Grain Mustard
  • ¼ cup Parsley Chopped
  • Salt and Pepper to taste

Instructions

  • Set the Instant Pot to "Saute". Add the bacon to the Instant Pot. Cook for 8-10 minutes or until the bacon is crispy. While the bacon cooks, slice the potatoes into thick pieces. Dice the red onion into pieces.
  • After the bacon has gotten crispy, take it out of the Instant Pot and let it drain on paper towel lined plate.
  • Add the diced red onion to the bacon grease. Cook for 2 minutes.
  • Add the steamer basket to the Instant Pot. Pour the chicken broth into the Instant Pot. Add the sliced potatoes to the steamer basket. Cancel the saute function and close the lid of the Instant Pot.
  • Set the cooking time to 5 minutes on high pressure. After 5 minutes, quick release the pressure. Remove the lid of the Instant Pot and take out the potatoes. Place them in a large bowl.
  • Set the Instant Pot to saute mode again and add the grainy mustard and apple cider vinegar. Cook for 3-4 minutes or until the dressing has reduced slightly.
  • Pour the hot dressing over the potatoes and season with salt and pepper. Chop the crispy bacon and add it to the bowl. Garnish with chopped fresh parsley and serve.

Notes

  • The Instant Pot will take 5-10 minutes to come up to pressure.
  • The best types of potatoes to use are Yukon gold potatoes, red bliss potatoes, new potatoes, or fingerling potatoes. Russet potatoes are best for mashed potatoes because they tend to fall apart.
  • Garnish this potato salad with chopped green onion, the crispy bacon, fresh parsley, or your favorite fresh herbs.
  • It will look like there is a lot of dressing, but the warm potatoes will soak up a lot of the warm dressing.
  • White wine vinegar or white vinegar can be used instead of apple cider vinegar.

Nutrition

Calories: 159kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 157mg | Potassium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!
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Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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