Fresh herbs, caramelized onions, crispy salty bacon, hard-boiled eggs, and baby potatoes are combined in a light and tangy Champagne mustard vinaigrette dressing. A tasty rendition to the popular classic potato salad! A perfect side dish for any bbq, potluck, or summertime gathering!
Champagne Mustard Vinaigrette Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons Champagne vinegar
- 2 tablespoons stone-ground mustard
- 1 large garlic clove, minced
- 1 tablespoon red onion, finely diced
- 1/3 cup greek yogurt
- salt and pepper to taste
- 2 pounds baby red and yellow potatoes, halved
- 4 eggs
- 4 slices bacon (I used Hempler's uncured bacon), cut into 1-inch pieces
- 1 large sweet onion, peeled and sliced 1/4-inch to 1/8-inch thick
- Champagne Mustard Vinaigrette Dressing
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh flat-leaf (Italian) parsley, chopped
- 1 tablespoon fresh chives, chopped
Champagne Mustard Vinaigrette Dressing
- Combine all the ingredients in a large bowl and whisk to combine.
- To the Instant Pot (*see Notes below for stovetop directions for cooking the potatoes and eggs), add 1 cup water and place a steamer basket inside the pressure cooker pot. Place the halved potatoes in the steamer basket and lay the eggs on top of the potatoes.
- Close and lock the lid on the IP. Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set pressure cooking time to 4 minutes. Press the Pressure Level function to set the cooking pressure to High.
- While the IP is cooking the potatoes and eggs, sauté the bacon in a large skillet over medium heat until the bacon renders and turns into crispy perfection, about 8-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.
- Add the sliced onion to the skillet with the remaining bacon drippings. Cook at medium heat, stirring occasionally to help prevent the onions from sticking to the skillet. Continue cooking until the onions become soft and translucent, and turn a beautiful caramelized blonde color, about 15-20 minutes. If it seems like your bacon didn't render much fat and the onions are browning too quickly, add a little bit of butter or olive oil to the skillet until the onions are caramelized to your preference. Once the onions have caramelized, remove skillet from heat and set to the side.
- Once the IP has finished pressure cooking the potatoes and eggs, turn the IP off and perform a quick pressure release by turning the steam release valve to Venting. After the pressure is released and the float valve drops down, carefully remove the lid. Remove the steamer basket from the pot and set the potatoes to the side. Place the eggs immediately into an ice bath to prevent them from cooking further.
- Once the eggs have cooled completely, peel and coarsely chop.
- To the large bowl with the Champagne mustard vinaigrette dressing add the potatoes, eggs, bacon, caramelized onions, and the fresh herbs. Toss gently to combine.
- Garnish with more fresh herbs and fresh ground pepper and serve!
The equipment section above contains affiliate links to products I use or recommend.
Stovetop directions for cooking the potatoes and eggs: Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set aside. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and place the eggs immediately into an ice bath to prevent them from cooking further and allow them to cool completely before peeling their shells.
- Category: Side Dish
- Method: Instant Pot, Stovetop
- Cuisine: American
Keywords: potato salad, gluten-free recipe, potluck recipe, bbq side dish, summer recipe