Description
Instant Pot German Potato Salad. After a visit to the Rhine River, I had to make German potato salad - it was one of the best things I ate on the trip. It is a simple potato salad with a sweet bacon vinaigrette instead of mayonnaise as the dressing.
Ingredients
Scale
- 1 ½ pounds baby red or white potatoes
- 8 ounces thick-cut bacon, diced
- 1 small onion, minced
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 2 green onions, minced (or chives, or parsley)
Instructions
- Boil the potatoes: Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steamer basket, then fill the basket with the baby red potatoes.
- Pressure Cook the potatoes for 6 minutes with a quick pressure release: Lock the pressure cooker lid. Cook at high pressure for 6 minutes in an Instant Pot, electric pressure cooker, or stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam. Carefully lift the vegetable basket of potatoes from the pressure cooker and set it aside.
- Make the bacon vinaigrette: Pour the water out of the pressure cooker and wipe it clean, then set it to sauté mode - high. (Or, do this in a medium pot on the stovetop over medium-high heat while the potatoes are cooking.) Spread the diced bacon over the bottom of the pot and cook until it is rendering fat and starting to brown, about 8 minutes. Add the minced onion and continue to cook until the onion is translucent and the bacon is crispy, about 5 more minutes. Slowly add the vinegar and bring it to a simmer, about 1 minute. Stir in the sugar, mustard, salt, and pepper, and bring to a simmer, about 2 more minutes.
- Slice the potatoes and add to the vinaigrette: Halve all of the baby potatoes (watch your fingers, they will still be warm). Put the halved potatoes in the pot with the vinaigrette, add the minced green onions, and toss until the potatoes are well coated.
- Serve and enjoy: Pour the potatoes into a large serving bowl. Serve immediately for warm potato salad, or refrigerate and serve cold. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: German
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Nutrition
- Serving Size: ½ cup
- Calories: 188
- Sugar: 2.9 g
- Sodium: 329.5 mg
- Fat: 11.4 g
- Carbohydrates: 15.9 g
- Fiber: 1.7 g
- Protein: 5.3 g
- Cholesterol: 18.6 mg