Fresh herbs, caramelized onions, crispy salty bacon, hard-boiled eggs, and baby potatoes are combined in a light and tangy Champagne mustard vinaigrette dressing to make this tasty rendition to the popular classic potato salad! A perfect side dish for any bbq, potluck, or summertime gathering. Only 30-minutes from start to finish!
A plethora of fresh herbs, caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.
This herby potato salad will be the darling of all of our bbqs, potlucks, and outdoor picnics that we are frantically stuffing into the remainder of our summer (whyyy summer must you go by so fast?!). Summer gatherings are frankly incomplete without a rockstar potato salad. Get ready to fangirl over these spuds.
How We Make This Rockstar Potato Salad
Two letters: I-P.
Yup. The Instant Pot is doing that magical thing that it does (for more IP magic see here and here). One pot. 4 minutes at high pressure. Perfectly cooking potatoes and hard boiling eggs together at the SAME TIME. Whaaaat. Mind blown.
Even if you don't have an IP, don't fret lovely. I've got you covered as well. Potato salad with fresh herbs and caramelized onions is accessible to all.
Let's get cooking!
While the IP is pressurizing and doing its magical thing with the potatoes and eggs, we'll be freed up to prepare the other elements of our salad.
- First, let's sauté the bacon until it renders to crispy, irresistible perfection. Once perfection hits and we find ourselves sneaking bits of bacon, we'll switch it out for some sliced onions. The sliced onions will cook down in the bacon drippings (don't throw out the bacon drippings!) until they are golden caramelized slivers of beauty begging us to sneak another sampling. Cooks must always taste test before serving.
- Next, we'll mix together the mustardy vinaigrette dressing. It's a light, tangy, creamy combo of greek yogurt (I prefer this over the typical mayo or miracle whip dressing found in potato salads) and a homemade Champagne mustard vinaigrette. It takes just a couple of minutes to whip together and provides a flavorful dressing to marry all of our potato salad ingredients together. Don't you love food weddings? Sigh...
- Finally, let's chop some fresh herbs: dill, mint, flat-leaf (Italian) parsley, and chives.
Three steps that take us just about the same amount of time that the IP will need to perform its pressure cooking magic on the taters and eggs. There is something supremely satisfying in this simplistic multitasking efficiency. Say that 5x fast.
While we gaze in awe and wonder at our perfectly pressure cooked potatoes, plunge the hard-boiled eggs into an ice bath to prevent them from cooking further and to theoretically aid in shells that easily peel. Once the eggs have cooled completely, peel their shells, and chop the egg.
Grab a big bowl or large serving dish. Toss the potatoes, hard-boiled eggs, bacon, caramelized onions all together with the dressing. Then mix in the fresh herbs.
But don't forget to taste test first. 😉
More tasty recipes for your next cookout!
- Bacon Blue Cheese Burger with Roasted Garlic Aioli this burger is AMAZING
- Picnic Perfect Kale Quinoa Salad with sweet, crunchy apples and cider vinaigrette
- Mexican Street Corn Salad (Esquites) tangy, creamy, slightly spicy, and so tasty!
- Gluten-Free Blueberry Crisp a classic summertime dessert
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
I bet you're one of those people who like to sneak extra hard-boiled egg chunks from the potato salad onto your plate. I see you. (Only because you beat me to it. 😉)
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