Name: Instant Pot Texas-Style Potato Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 3 pounds red new potatoes, cut quartered; 1/2 large red onion, diced; 1.5 cups water; 6 slices bacon, cooked; 1 T. coriander seeds; 1/4 t. ground cumin; 1 T. Oregano, crushed; 2 serrano chilis, de-seeded and minced; 1 cup cilantro, chopped; 2 T. olive oil; 2 T. Red Wine Vinegar; 1/4 cup olive oil; 1/2 t. red pepper flakes; 1 red pepper, chopped; 3 roma tomatoes, chopped; pinch salt, to taste; pinch pepper, to taste

Instant Pot Texas-Style Potato Salad is the perfect dish to take to ANY Summer party or BBQ. Fresh new potatoes in a sweet vinegar dressing are tossed with grilled onions and bacon for a light potato salad everyone will love! Make it in your Instant Pot and you can whip this up in just a few minutes.

We love potatoes at our house!! I swear we could eat some sort of potato-based recipe for every single meal. Of course one of our favorite potato recipes to make in the summer is potato salad. And we love using our Instant Pot to make potato salad.

It’s SO fast!! One of our favorites is this Instant Pot Potato Salad.

My daughter graduated from college this month and to celebrate we had a little party with her boyfriends parents at a local park. I knew potato salad would be perfect for this outdoor event. The trick with potato salad I have found is that some people don’t like mayonnaise or really saucy potato salad. So I thought Texas Potato Salad would be perfect. Texas Potato Salad is a basically lots of yummy red or gold potatoes in a vinegar-based dressing with grilled onions and bacon. It’s so good!

Texas-Style Potato Salad is red potatoes in a vinegar-based dressing with hints of peppers, grilled onions and bacon.

My son is a pescatarian so instead of mixing the bacon in with the salad, I just added it to the top so he could get a portion without bacon. You only need to cook your potatoes for 8 minutes in the Instant Pot which is the perfect amount of time to get all of your ingredients chopped and combined. Once the potatoes are done, you add the ingredients and pop it in the fridge to chill. Then you have the perfect potato salad to take to ANY party of BBQ this summer!

Here’s how to make Instant Pot Texas-Style Potato Salad

Instant Pot Texas-Style Potato Salad

Instant Pot Texas-Style Potato Salad is the perfect dish to take to ANY Summer party or BBQ. Fresh new potatoes in a sweet vinegar dressing are tossed with grilled onions and bacon for a light potato salad everyone will love! Make it in your Instant Pot and you can whip this up in just a few minutes.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 8

Ingredients

3 pounds red new potatoes, cut quartered
1/2 large red onion, diced
1.5 cups water
6 slices bacon, cooked
1 T. coriander seeds
1/4 t. ground cumin
1 T. Oregano, crushed
2 serrano chilis, de-seeded and minced
1 cup cilantro, chopped
2 T. olive oil
2 T. Red Wine Vinegar
1/4 cup olive oil
1/2 t. red pepper flakes
1 red pepper, chopped
3 roma tomatoes, chopped
pinch salt, to taste
pinch pepper, to taste

Instructions

Turn Instant Pot onto "Saute". Add oil, when oil is hot add red onion, coriander seeds, oregano, cumin, salt and pepper and saute for 5 minutes or until the onion pieces are translucent.
Switch Instant Pot from Saute to Cook (high heat).
Add potatoes and water to Instant Pot onion mixture. Lock lid in place and set the switch to "pressure". Cook on high heat setting for 8 minutes. It will take a few minutes for the Instant Pot to come up to pressure.
While potatoes cook, make the dressing. In a small bowl add 1/4 cup olive oil, vinegar, red pepper flakes and whisk together to blend.
In a large bowl, add serrano peppers, red peppers, tomatoes.
Once potatoes are done, drain the remaining water out of the pot. You can either do a quick-release of the pressure and take the potatoes out OR let the Instant Pot de-pressurizes naturally which take a few minutes longer. Then take the lid off and put the potato/onion mixture in the large bowl with the peppers and tomatoes.
Add dressing to the large bowl and mix the dressing into the potatoes and veggies.
Top the salad with chopped bacon and cilantro. You can mix the bacon and cilantro in the salad OR just add it as a topping for those guests who don't eat bacon or cilantro. You can also garnish with a little salt and pepper.
Chill the salad in the fridge for at least 1 hour. It can be chilled for up to 24 hours before serving. Enjoy!