Instant Pot German Potato Salad can be made all in on pot. Made with potatoes, bacon, onion and a vinegar based dressing makes a delicious side dish for any meal.
German potato salad is a dish my mom used to make us. It is a dish that her mom made for her when she was young. This potato salad is made with a vinegar based dressing instead of they typical American mayonnaise version.
How to make German potato salad
- To make this potato salad, start with turning your Instant Pot to Saute mode. Add chopped bacon to Instant pot and cook until starting to brown.
- Add in chopped onion and stir for 2-3 minutes.
- In a separate bowl, stir together mustard, vinegar, sugar and chicken broth.
- Add potatoes to Instant pot and then pour vinegar mixture over the potatoes.
- Lock lid into place and turn the vent to sealing. Pressure cook for 6 minutes and then manually release pressure.
- Serve potato salad topped with chopped fresh parsley or green onion.
Tips for making Instant Pot German Potato Salad
- Use thicker sliced or center cut bacon
- I made this with small golden dutch potatoes but red potatoes, and Idaho or Russet potatoes work well.
- You could substitute brown mustard or even honey mustard for the Dijon mustard.
What to serve with German potato salad
This dish can be served warm or cold. I like it both ways! I like serving it with chicken schnitzel.
If you don’t have any Instant Pot, you should think about adding one to your kitchen. They are great for preparing meals quickly! I like the 6 qt. for my family of 5.
More Instant Pot Recipes
Enjoy! ~Heather
Instant Pot German Potato Salad
Instant Pot German Potato Salad
Servings: 4
Calories: 279kcal
Ingredients
- 6 strips uncooked bacon, chopped
- 1/2 cup chicken broth
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons Dijon Mustard
- 1 sweet onion, chopped
- 1 1/2 pounds small golden potatoes
- salt
- ground black pepper
- parsley for garnish
Instructions
- Cooked chopped bacon on saute mode in Instant Pot. Cook until crisp. Turn off pot and pour bacon on paper towel lined plate to drain grease.
- Add chopped onion into Instant Pot and saute for 2-3 minutes. Add bacon back into pot. Place potatoes in pot.
- In a bowl, stir together mustard, sugar, vinegar and broth. Pour over potatoes, bacon and onion in Instant Pot.
- Close and lock the lid. Turn vent to sealing. Manually pressure cook on high for 6 minutes.
- Do a quick release of pressure. Pour potatoes into serving dish and top with fresh chopped parsley.
Notes
- Use thicker sliced or center cut bacon
- I made this with small golden dutch potatoes but red potatoes, and Idaho or Russet potatoes work well.
- You could substitute brown mustard or even honey mustard for the Dijon mustard.
Nutrition
Calories: 279kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 374mg | Potassium: 853mg | Fiber: 4g | Sugar: 7g | Vitamin C: 23.5mg | Calcium: 57mg | Iron: 5.8mg
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Do you peel the potatoes or leave the peel on?
I used small golden potatoes so I kept the peel on. You can remove the peel if you like.
What size is best for cutting potatoes with the 6 minute cooking time?
I usually cut them on the smaller side around 1/2 inch pieces.
Thank you. I decided to do them 1 inch and they were almost too soft with the 6 minutes (russet). The recipe was enjoyed by many.
This was so easy and it was delicious.