COURSE:
BBQ, Salad, Side Dish
A Seasonal Twist on a Classic Favourite
Jersey Royals are the star of this dish, bringing their naturally buttery flavour and delicate texture to every bite. Paired with crispy streaky bacon, rich eggs and sweet-tart sun-dried tomatoes, this potato salad feels a little more special than the traditional version while still delivering all the comfort you’d expect.
Warm Potatoes, Maximum Flavour
The secret to an exceptional potato salad is dressing the potatoes while they’re still warm. As they cool, they soak up the honey mustard dressing, creating a salad that’s flavourful all the way through rather than simply coated on the outside. The combination of wholegrain mustard, apple cider vinegar, mayonnaise and honey strikes the perfect balance between creamy, sharp and slightly sweet.
Perfectly Cooked Every Time
Using your Instant Pot makes preparing both the potatoes and eggs wonderfully simple. The potatoes become perfectly tender in minutes, while the pressure cooker delivers consistently cooked eggs with your choice of a firm yolk or a softer, jammy centre. Meanwhile, the bacon crisps up beautifully in the air fryer, adding irresistible crunch to the finished dish.
How to Serve It
This versatile salad works beautifully alongside grilled meats, roast chicken, sausages or burgers. It’s equally delicious as part of a picnic spread or served with a crisp green salad for a lighter lunch. The jammy eggs and rich dressing make it substantial enough to enjoy as a meal in its own right.
Great for Entertaining
Because it can be served warm or at room temperature, this potato salad is ideal for gatherings and outdoor dining. It holds its flavour and texture well, making it a reliable make-ahead option when you’re feeding family and friends.
Fresh, Creamy and Packed with Texture
With buttery potatoes, crispy bacon, tender eggs and a punchy honey mustard dressing, this Egg, Bacon & Jersey Royal Potato Salad delivers everything you want from a great side dish. It’s simple enough for everyday meals but special enough to earn a place on any summer table.
Egg, Bacon & Jersey Royal Potato Salad
Prep Time:
15
Cook Time:
25
Servings:
4-6
Total Time:
40
Ingredients
1kg Jersey Royals
1 cup water
6 eggs, from the fridge
185g streaky bacon
Sun-dried tomatoes, roughly chopped
1 tbsp chives, plus extra for serving
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
2 tbsp mayonnaise
Salt and pepper
Instructions
Wash 1kg Jersey Royals and place them into the Instant Pot on top of the trivet with 1 cup water. Seal the lid and pressure cook on high for 5 minutes, then quick release the pressure.
Place 185g streaky bacon into the air fryer and cook at 200°C/400°F for 7–10 minutes until deeply golden and crisp. Roughly chop into bite-sized pieces once cool enough to handle.
Once the potatoes have finished cooking rinse the instant pot and add 1 cup of cold water. Place the trivet into the pot, and add 6 eggs fron the fridge to the pot.
For Instant Pot Pro / larger 5.7L and 7.5L models:
For hard-boiled eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 3 minutes, then release the remaining pressure and transfer to an ice bath.
For jammy eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 1 minute, then release the remaining pressure and transfer to an ice bath.
For Instant Pot Mini:
For hard-boiled eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 4 minutes, then release the remaining pressure and transfer to an ice bath.
For jammy eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 2 minutes, then release the remaining pressure and transfer to an ice bath.
While everything cooks, make the dressing. In a large serving bowl, whisk together 1 tbsp wholegrain mustard, 1 tbsp apple cider vinegar, 2 tbsp mayonnaise, and 2 tsp honey with a good pinch of salt and pepper until smooth.
Remove the potatoes from the Instant Pot while still hot. Cut any larger potatoes in half, then add them straight into the dressing so they absorb all the flavour while warm.
Peel the eggs and halve them.
Add the chopped sun-dried tomatoes, bacon, and 1 tbsp chives to the potatoes and gently toss everything together until glossy and well coated.
Transfer the potato salad to a serving platter, nestle over the eggs, and finish with a few extra chives and plenty of black pepper.
Serve warm or at room temperature. This works well alongside grilled meat, roast chicken, or simply with a crisp green salad.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Egg, Bacon & Jersey Royal Potato Salad
COURSE:
BBQ, Salad, Side Dish
Prep Time:
15
Cook Time:
25
Servings:
4-6
Total Time:
40
Ingredients
1kg Jersey Royals
1 cup water
6 eggs, from the fridge
185g streaky bacon
Sun-dried tomatoes, roughly chopped
1 tbsp chives, plus extra for serving
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
2 tbsp mayonnaise
Salt and pepper
Instructions
Wash 1kg Jersey Royals and place them into the Instant Pot on top of the trivet with 1 cup water. Seal the lid and pressure cook on high for 5 minutes, then quick release the pressure.
Place 185g streaky bacon into the air fryer and cook at 200°C/400°F for 7–10 minutes until deeply golden and crisp. Roughly chop into bite-sized pieces once cool enough to handle.
Once the potatoes have finished cooking rinse the instant pot and add 1 cup of cold water. Place the trivet into the pot, and add 6 eggs fron the fridge to the pot.
For Instant Pot Pro / larger 5.7L and 7.5L models:
For hard-boiled eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 3 minutes, then release the remaining pressure and transfer to an ice bath.
For jammy eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 1 minute, then release the remaining pressure and transfer to an ice bath.
For Instant Pot Mini:
For hard-boiled eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 4 minutes, then release the remaining pressure and transfer to an ice bath.
For jammy eggs, pressure cook on high for 3 minutes, leave on natural pressure release for 2 minutes, then release the remaining pressure and transfer to an ice bath.
While everything cooks, make the dressing. In a large serving bowl, whisk together 1 tbsp wholegrain mustard, 1 tbsp apple cider vinegar, 2 tbsp mayonnaise, and 2 tsp honey with a good pinch of salt and pepper until smooth.
Remove the potatoes from the Instant Pot while still hot. Cut any larger potatoes in half, then add them straight into the dressing so they absorb all the flavour while warm.
Peel the eggs and halve them.
Add the chopped sun-dried tomatoes, bacon, and 1 tbsp chives to the potatoes and gently toss everything together until glossy and well coated.
Transfer the potato salad to a serving platter, nestle over the eggs, and finish with a few extra chives and plenty of black pepper.
Serve warm or at room temperature. This works well alongside grilled meat, roast chicken, or simply with a crisp green salad.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
A Seasonal Twist on a Classic Favourite
Jersey Royals are the star of this dish, bringing their naturally buttery flavour and delicate texture to every bite. Paired with crispy streaky bacon, rich eggs and sweet-tart sun-dried tomatoes, this potato salad feels a little more special than the traditional version while still delivering all the comfort you’d expect.
Warm Potatoes, Maximum Flavour
The secret to an exceptional potato salad is dressing the potatoes while they’re still warm. As they cool, they soak up the honey mustard dressing, creating a salad that’s flavourful all the way through rather than simply coated on the outside. The combination of wholegrain mustard, apple cider vinegar, mayonnaise and honey strikes the perfect balance between creamy, sharp and slightly sweet.
Perfectly Cooked Every Time
Using your Instant Pot makes preparing both the potatoes and eggs wonderfully simple. The potatoes become perfectly tender in minutes, while the pressure cooker delivers consistently cooked eggs with your choice of a firm yolk or a softer, jammy centre. Meanwhile, the bacon crisps up beautifully in the air fryer, adding irresistible crunch to the finished dish.
How to Serve It
This versatile salad works beautifully alongside grilled meats, roast chicken, sausages or burgers. It’s equally delicious as part of a picnic spread or served with a crisp green salad for a lighter lunch. The jammy eggs and rich dressing make it substantial enough to enjoy as a meal in its own right.
Great for Entertaining
Because it can be served warm or at room temperature, this potato salad is ideal for gatherings and outdoor dining. It holds its flavour and texture well, making it a reliable make-ahead option when you’re feeding family and friends.
Fresh, Creamy and Packed with Texture
With buttery potatoes, crispy bacon, tender eggs and a punchy honey mustard dressing, this Egg, Bacon & Jersey Royal Potato Salad delivers everything you want from a great side dish. It’s simple enough for everyday meals but special enough to earn a place on any summer table.
