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Ranch Potato Salad

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Ranch Potato Salad

Ranch Potato Salad, a savory and creamy side dish mixed with tangy Greek yogurt and Ranch dressing. The perfect side salad for summer BBQs or potlucks. Easy Ranch Potato Salad Our recipe for Ranch Potato Salad is a bit healthier and a whole lot more flavorful than the classic potato salad because it replaces the…

READ: Ranch Potato Salad

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

German Potato Salad

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

2 lbs. small red potatoes
1.5 tsp salt, divided
4 oz. bacon
1 yellow onion, diced
1 Tbsp stone ground mustard
1 Tbsp sugar
1/4 tsp Freshly cracked pepper
1/3 cup apple cider vinegar
1/4 cup chopped fresh parsley

Instructions

Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they’re cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

How to Make German Potato Salad

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Serve hot and enjoy!

The post German Potato Salad appeared first on Budget Bytes.

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Instant Pot Potato Salad

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

You will fall in love with making Instant Pot Potato Salad where potatoes and eggs cook at same time, in one pot! Creamy, tangy and zesty side dish that is a must for all summer gatherings!

Dump and go Instant Pot recipes like this one, Instant Pot chicken and potatoes and Instant Pot chicken and rice make me love my Instant Pot so much!

This Instant Pot potato salad is a pressure cooker spin-off of my healthy potato salad. Both have a Ukrainian flare to the recipe.

Potato salad in Instant Pot is made with tender potatoes, a tangy creamy dressing, crunchy pickles, crispy celery, fresh dill, and of course hard boiled eggs.

Why You Will Love Instant Pot Potato Salad

It’s all done in one pot for easy prep, with simple ingredients and it comes together super quick.

A great make ahead dish because it’s best served cold and stays fresh for up to 3 days.

Same classic potato salad taste!

Serve it with Instant Pot ribs, crockpot BBQ pulled chicken and of course Instant Pot corn on the cob.

What Are The Best Potatoes for Potato Salad?

I like to use Yukon gold or red potatoes for any potato salad. They have lower starch content and hold together well even under pressure. Russet potatoes will fall apart and are best to use for Instant Pot potato soup.

Ingredients for Instant Pot Potato Salad

This Instant Pot potato salad recipe calls for basic ingredients and is very customizable.

Potatoes: I like to use Yukon gold potatoes or red potatoes.

Eggs: You’ll need 4 large eggs.

Pickles and pickle juice: A timeless ingredient that gives the potato salad in Instant Pot a crunchy tangy dill flavor.

White vinegar: White wine or apple cider vinegar will work as well.

Diced celery and chopped red onion: A crispy crunchy element that adds a bit of texture to an otherwise creamy salad.

Yogurt, mayo and mustard: You want the yogurt to be at least 2% fat. I like to use mustard from a bottle, it’s pourable and much easier to mix together.

Salt and pepper: A simple seasoning needed to bring everything together.

How to Make Instant Pot Potato Salad

Here is how to make potato salad in Instant Pot. Instant Pot potato salad recipe will work in any brand of electric pressure cooker like Instant Pot, Ninja Foodi or Cosori.

My favorite part about this potato salad is that you cook potatoes and eggs in Instant Pot at same time, and even mix the potato salad right in Instant Pot!

To the bottom of Instant Pot, add a trivet or steamer basket for potatoes. Add cold water, potatoes, and eggs in this order to your 6 or 8 quart Instant Pot. Close the lid, set valve to Sealing position and Pressure cook on High Pressure for 4 minutes.

Do a quick release once the cooking time is over, otherwise your potatoes in Instant Pot will overcook. Open the lid.

Transfer hard boiled eggs to an ice bath to stop them from cooking.

Drain the potatoes but keep them in the Instant Pot, and immediately drizzle them with the pickle juice and vinegar. Adding just a splash of vinegar to the potatoes immediately after cooking, will give it extra flavor without overpowering anything.

Do not put the inner stainless steel pot back on the heat, set it aside to allow potatoes to cool.

Chop pickles, celery, red onion and add them to the Instant pot inner pot with the potatoes. Remove eggs from the ice bath and peel them. Chop the egg whites, and mash the egg yolks with a fork.

Add eggs, yogurt, mayonnaise, mustard, salt and ground black pepper to the Instant pot with the potatoes and stir gently to combine.

Cover potato salad in Instant Pot with a silicone lid and refrigerate for a few hours. Serve Instant Pot potato salad cold once the flavors have blended and become even better.

Should I Peel the Potatoes?

You can peel potatoes if you want to but the skin of Yukon Gold or red potatoes is thin enough for a pleasant texture. If you do keep the skin on, don’t forget to give them a good scrub.

Can I Double or Cut the Recipe in Half?

Yes and yes. You can double this Instant Pot potato salad recipe or cut it in half. Cook time will stay the same in both cases. Only thing is you might have to use a large bowl for mixing the salad, if doubling the recipe in 6 quart Instant Pot.

Can I Make Potato Salad in Instant Pot Ahead?

Yes. I feel like making Instant Pot potato salad ahead of time is the best because it tastes so much better chilled. Make it up to 2-3 days in advance.

Just store in an airtight container in refrigerator until ready to serve. The flavors will become even better! Same goes for the leftovers.

You can also just cook the potatoes and eggs up to 1-2 days in advance and refrigerate until you are ready to assemble your Instant Pot potato salad.

I do not recommend to freeze potato salad as potatoes lose their structure and change taste once thawed.

More Tips for Best Results

Check raw eggs for small cracks before adding them to Instant Pot. This will prevent odd shaped boiled eggs.

Release pressure right away to avoid mushy potatoes.

Add the vinegar to the potatoes while they are still hot. It’ll help bring out the zesty flavor of the vinegar as they cool but the strength of the “vinegar” taste will evaporate with the heat of the potatoes.

Potato Salad Add Ins

Here are so many additions you can add to your Instant Pot potato salad based on what you have on hand and your taste.

Add some crumbled bacon for a bit of salty, smoky flavor, and even more texture.

If you prefer the flavor of sweet pickles rather than dill pickles go ahead and use them.

If you have a jar of relish on hand and would prefer to use it instead of chopped pickles, go for it.

Add a little heat with some chopped jalapenos.

Add fresh herbs and spices such as paprika, old bay seasoning, fresh chives, dill, thyme, or green onion.

More FAQs

What if I don’t have a steamer basket or trivet?

You can still make this Instant Pot potato salad even if you don’t have a steamer basket or trivet, but your potatoes will come out more watery and less firm as they will cook in the water. All Instant Pot models come with a trivet, so I hope you have at least a trivet.

What size of Instant Pot do I need?

For single serving of the recipe you can use any size of Instant Pot. If you double the recipe, it’s best to use 8 quart or 10 quart Instant Pot. You can still cook potatoes and eggs in 6 quart Instant Pot, but I recommend to mix it in a large bowl afterwards.

How big should I cut the potatoes?

Cut the potatoes to a similar size not smaller than 1-inch cubes to avoid overcooked potatoes.

What to Serve Instant Pot Potato Salad with?

This Instant Pot potato salad is a perfect side dish for grilling favorites like grilled BBQ chicken breast or turkey burgers.

Consider using your electric pressure cooker for the main dish. Transfer potatoes to cool and mix the salad in a large mixing bowl, and make Instant Pot pulled pork or Instant Pot BBQ chicken breast in it.

More Potato Recipes to Try

Cauliflower potato salad

Russian potato salad

More Instant Pot Side Dishes

Instant Pot baked potatoes

Instant Pot mashed potatoes

Instant Pot baked beans

Instant Pot steamed vegetables

Instant Pot mac and cheese

Instant Pot hard boiled eggs

Alternately, browse 12 more summer Instant Pot recipes and 45 healthy Instant Pot recipes!

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Instant Pot Potato Salad

Instant Pot Potato Salad is creamy, tangy and zesty side dish where potatoes and eggs cook at same time. A must for all summer gatherings!
Course Salad
Cuisine American
Prep Time 20 minutes minutes
Cook Time 4 minutes minutes
Pressure Build Up Time 10 minutes minutes
Total Time 34 minutes minutes
Servings 10 servings
Calories 147kcal
Author Olena Osipov

Equipment

Instant Pot

Ingredients

2 lbs yukon gold or red potatoes 1-2 inch cubes
4 large eggs
1 tbsp pickle juice
1 tbsp white vinegar
3 (1 cup) dill pickles diced
2 large celery ribs diced
1/3 cup red onion finely chopped
1/2 cup yogurt 2% fat and higher
1/4 cup mayo
1 tbsp yellow mustard prepared
1 tsp salt
Ground black pepper to taste
US Customary – Metric

Instructions

To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
Release pressure immediately by turning valve to Venting, open the lid and transfer eggs to an ice bath. Drain potatoes, then drizzle them with pickle juice and vinegar right in Instant Pot, and stir. Remove inner stainless steel pot from the Instant Pot and set aside to cool off.
In the meanwhile, chop pickles, celery and red onion. Add them to the pot with potatoes.
Peel the eggs, chop egg whites and mash egg yolks with a fork. Add both to the pot with potatoes along with yogurt, mayo, mustard, salt and pepper.
Stir gently until combined, cover and refrigerate for a few hours to allow flavors to blend. Serve cold.

Notes

To make ahead and store: It can be made and refrigerated for up to 2-3 days ahead. Do not freeze.
You don’t have to peel red or yukon gold potatoes but you can. Don’t cut smaller than 1 inch cubes or use Russet potatoes because they will fall apart.
Dijon mustard and any light color vinegar will work.
0% yogurt will lack flavor, so use at least 2%.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 515mg | Fiber: 2g | Sugar: 2g

The post Instant Pot Potato Salad appeared first on iFoodReal.com.

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.