Instant Pot German Potato Salad | Bavarian-Style | Kartoffelsalat



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


There are several different types of German potato salad depending on which region you visit. My favorite is the Bavarian style which features a dressing made from bacon fat, mustard, vinegar, and sugar. It’s just nice to have a potato salad at a potluck that isn’t a creamy mayo-based one.

NOTE: I love firm potatoes in this so I cooked for 3 minutes. If you love yours softer and even a little mushy, cook for 4-5 minutes.

#potatosalad #kartoffelsalat #germanpotatosalad

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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
2½ lbs red or yellow waxy potatoes (not russets), 1” cuts
1 cup water

12 oz bacon, chopped
whites from 3 scallions (3-4 TB)
3 garlic cloves, grated or minced (1 TB)
½ cup apple cider vinegar
1½ TB dijon mustard
2 tsp white sugar
1 tsp salt
½ tsp black pepper

greens from 3 scallions, chopped (3-4 TB)
3 TB chopped fresh parsley

Instructions:
1. put the cut potatoes in a steamer basket into the IP with 1 cup water. Cook on manual/high for 3 minutes, then fast pressure release. Set the potatoes aside and wipe out the pot.
2. Sauté the bacon until crispy and fat is rendered. Scoop out the bacon onto a paper towel to drain. Then pour out excess fat leaving ¼ cup fat in the pot.
3. Sauté scallion whites for one minute, then add garlic and cook for just another minute. Add vinegar to deglaze the bottom of the pot – make sure to scrape up all of the stuck-on bits as they will add flavor to the dressing. Add dijon mustard, sugar, salt, and pepper and whisk for a minute or two to make a smooth vinaigrette dressing.
4. Turn off the pot (hit CANCEL).
5. Add the still very warm potatoes back to the pot along with crispy bacon, scallion greens, and chopped parsley. Stir well to evenly coat. Wait 5 minutes to absorb and stir again.
6. Eat warm or cold, both are excellent! Just make sure to stir it up again before serving in case any dressing has settled to the bottom.

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