This deliciously creamy Loaded Baked Potato Salad recipe is tried and true, well-tested, and completely family-approved. That is to say, we're totally obsessed with it, and we make it a lot!
Wash and quarter small Red Potatoes into about 1-inch pieces. Place potatoes in the bottom of your Instant Pot.
Add just enough water to barely cover the top of the potatoes.
Set your Instant Pot to Manual High for 4 minutes.
Quick Release the Pressure and drain the potatoes.
Place them in a large bowl in the refrigerator to cool for 45-50 minutes.
Make Dressing
In a medium bowl, combine the sour cream, mayonnaise, dijon mustard, bacon bits, cheddar cheese, diced green onions, paprika, garlic powder, salt, and pepper.
Mix to combine.
Assemble Loaded Potato Salad
Pour the mixture of potato toppings over the cooled, cooked potatoes and stir.
Serve immediately, or cover and store in the refrigerator.
Optional: Mash ⅓ of the potatoes to give a variety of textures.
Notes
Storage & Making Ahead
Store: Leftover potato salad can be safely stored for 3-4 days in the refrigerator in an airtight container or covered in plastic wrap.
Make Ahead: This is definitely a recipe you can make the day before. In fact, my Grandmother always told me that Potato Salad Recipes in general are better the second day after all the flavors have come together properly!