Potato Salad with Bacon and Eggs (Instant Pot or Stovetop)

(Last Updated On: April 5, 2020)

This recipe joins together two of my favorite backyard barbecue side dishes, potato salad and stuffed eggs with bacon. 

I really love stuffed eggs. Making them ahead of time, and finding a good spot to store them before they get mushed in the fridge (especially when it is stocked up for a party) can be a challenge. 

This recipe makes it easy to enjoy the classic flavors of both dishes, but with a lot less time and effort.

I’ve included the traditional method for hard boiling eggs and poaching potatoes along with directions for making both ingredients using an instant pot. The choice is yours!

I typically make the eggs and potatoes the day before, or minimally several hours before assembling the salad. 

Don’t forget to add the recipe to your collection on Pinterest or bookmark it for later!

Potato Salad Bacon Egg

Looking for additional recipes for a picnic? Try this barbecued chicken with homemade pineapple chipotle barbecue sauce or these beef & chorizo sliders!  Wash it down with our pineapple and jalapeño margaritas for a party menu to remember.

Yield: 5 Cups

Potato Salad with Bacon and Eggs

Potato Salad with Bacon and Eggs

Potato Salad with Eggs and Crispy Bacon - A great potato salad variation and a perfect side dish for all of those who know that everything is better with bacon.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 2 Large Potatoes (Russet, Red or Yukon Gold)
  • 6 Pieces Bacon, Fried until crispy and crumbled
  • 3 Large Eggs
  • 1/2 Red Bell Pepper, Diced
  • 1/4 Red Onion, Finely Diced
  • 4 Tablespoons (15g) Fresh Parsley, Finely Diced

Dressing

  • 1/2 Cup (115g) Mayonnaise (less sweet, such as Hellman's)
  • 2 Tablespoons (30ml) Olive Oil
  • 1 Tablespoon (15ml) Worcestershire Sauce
  • 1 Tablespoon (15g) Dijon Mustard
  • 3 Drops Hot Sauce
  • Salt and Pepper to taste

Instructions

Stovetop Boiled Potatoes

Wash the potatoes and remove any dark spots or imperfections.

The peel can be kept on or peeled off, depending on your preference.

Cut the potatoes into 1 - 1.5 inch cubes.

Add the potatoes to a large saucepan and cover the potatoes with cold water. Make sure that they are fully submerged and that there is 2 inches of water covering the potatoes.

Cover and begin to cook over high heat. Once they begin to boil, add 1 teaspoon of salt and recover the pot. Reduce the heat to a simmer.

Begin checking the potatoes for doneness after 12 minutes. Once they are fork tender remove from the heat.

Drain and rinse under cold water to stop the cooling process. Set aside.

Instant Pot Potatoes

Wash the potatoes and remove any dark spots or imperfections.

The peel can be kept on or peeled off, depending on your preference.

Cut the potatoes into 1 - 1.5 inch cubs.

Place them in a steam basket. Add 1/2 cup of water to the bottom of the Instant Pot.

Place the steamer basket in the Instant Pot. Seal the lid and make sure that the valve is set to "Sealing."

Set the Instant Pot to "High" or "Manual" for 1 minute.

For more al dente potatoes, perform an immediate release and submerge the potatoes in an ice bath. If you prefer your potatoes cooked through, allow the Instant Pot to manually release for 1 -2 minutes after the cooking time is complete, then release the rest of the steam and place the potatoes in an ice bath.

Once they are cool, drain and set aside.

Stovetop Hard Boiled Eggs

Place the eggs on in a saucepan and cover with cold water, making sure they are submerged by an inch of water.

Add 1/2 teaspoon of salt.

Place the sauce pan over high heat until the water is at a full boil. Turn off the heat and cover the pan.

Allow the eggs to sit for 10-12 minutes, depending on your preferred level of doneness.

You can test to see whether the eggs are fully hard boiled by carefully removing one from the pan with a spoon, and using a cloth to protect you finger, attempt to spin the egg on the countertop. If it spins in place, it is done. If it wobbles, the center is still liquid.

Drain the water and add cold water to the pan to stop the cooking process. Once the eggs are cool, set them aside.

Instant Pot Hard Boiled Eggs

Add the eggs to an egg holder or steamer basket.

Put 1/2 cup of water into the bottom of the Instant Pot.

Place the eggs in the Instant Pot, seal the lid and make sure that the valve is set to "Sealing."

Set the Instant Pot to "Manual" or "High" for 7 minutes.

Once the cooking time is complete, immediately release the steam, carefully removed the eggs and place them in an ice bath to stop the cooking process.

On they are cool, set the eggs aside.

Dressing

Whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, and hot sauce, then aside.

Assembling the Salad

Place the cooled potatoes in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and gently mix until the potatoes are coated.

Peel the eggs and chop two, reserving the last egg for garnishing.

Add the diced red bell pepper, chopped eggs, parsley, bacon crumbles, and diced onion. Add 2/3 of the dressing the gently mix. Add additional dressing until the salad is your desired consistency.

Salt and Pepper to Taste.

Garnish with egg slices.

Best if refrigerated for a minimum of one hour before serving. Can be made a day ahead.

Store in a covered bowl in the refrigerator until ready to serve.

Nutrition Information

Yield

10

Serving Size

1/2 Cup

Amount Per Serving Calories 210Total Fat 12gSaturated Fat 3gCholesterol 71mgSodium 408mgCarbohydrates 16gFiber 2gSugar 2.5gProtein 7.7g

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