Laura's Potato Salad

4.50 from 2 votes

This recipe uses baked potatoes for a unique texture and rich flavor, combined with a creamy dressing made from mayonnaise, relish, and mustard. Chopped green onions and hard-boiled eggs are added for extra texture and taste, and the salad is chilled to blend the flavors. Crispy bacon is mixed in just before serving, offering a savory crunch to this classic side dish.

Course Salad

Cuisine American

Keyword chicken salad, potatoes, summer

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 337kcal

Author Laura

Equipment

Ingredients

1 cup mayonnaise
1 cup hard boiled eggs about 4 eggs
⅛ cup sweet relish
¾ tsp. yellow mustard
⅛ cup green onion diced
¾ tsp salt
1 Tbsp sugar
2 ½ pounds baked potatoes peeled (approx 5 large) or peel and boil potatoes for approx 20 min
Bacon bits if desired (can cook bacon and make bits or use Hormel real bacon bits)

Instructions

Mix mayo, relish, mustard, salt and sugar. Then add potatoes, green onion, egg. Combine and refrigerate. Refrigerate at least 1 hour. Mix in bacon just before serving. Serves 8-10.

Notes

You can cook the potatoes and eggs in the Instant Pot if preferred. Pour 1 ½ cups water into the Instant Pot inner pot. Add the trivet and then place a steamer basket to the pot. Put the potato pieces in the steamer basket and set the eggs on top of the potatoes.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook at high pressure for 4 minutes. Allow the potatoes to cool before mixing them in the salad.

Nutrition