I love potato salad! My mom’s recipe is my favorite basic potato salad recipe. I haven’t made it…yet. She passed away a year and a half ago and I just haven’t been ready, I’ll get there. When it was decided that our Easter dinner would be a cookout I knew it was time to create the Loaded Ranch Potato Salad that had been knocking around in my brain for a while. I’m so glad I did!
I know, some of you are thinking, “A cookout for Easter dinner !?!” Yes, you see, we all serve in leadership at our respective churches and Easter is like Super Bowl Sunday for the Christian faith. We are all super busy for all of Holy Week and the week before. No one is ready to prepare or host a traditional Easter dinner. We haven’t done that since my mom sold her house and moved into a little apartment. Traditionally she and dad hosted and we all descended on their house when we got out of church.
This year Jordan and Savannah offered to host a cookout Sunday evening. Jordan grilled burgers and made his signature pasta salad, I brought this Loaded Ranch Potato salad and mac and cheese. Nana made her signature punch and brought cake. Aaron and Summer were able to come at the last minute so they just brought Harmony, their almost 2 year old, and we were all happy!
As much as we all loved my mom’s potato salad, in her later years she complained about how much work it was, so she only made it 1-2 times a year. I decided to make my potato salad the easiest way possible…using my Ninja Foodi! All 3 of the cooked items were made in the Foodi, this makes for much easier clean up! You can do it all on the stove…but why? Lol!
Loaded Ranch Potato Salad Ninja Foodi Recipe
Ingredients
- 2 lbs russet potatoes
- 6 eggs
- 6 slices bacon
- 3/4 cup sharp cheddar cheese shredded
- 3/4 cup mayonnaise-I use Duke’s
- 1 pkg ranch dressing mix-I use Hidden Valley
- 1 1/3 cups water divided
Instructions
Preparing the Ingredients
- Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
- Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
- While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
- When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
- Prepare a bowl of ice (ice bath) for the eggs.
- Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
- Remove the eggs using tongs and place them in the ice bath for 5 minutes.
- Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
- After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
- When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
- Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
- Replace the basket into the Foodi.
- Add the bacon pieces to the basket.
- Switch the Foodi to Air Crisp. Close the Air Crisp lid.
- Set the temperature to 360° F and the time to 12 minutes.
- Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
- When cooked, use your kitchen shears to cut the bacon into small pieces.
- Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
- Chop eggs and place them back in their bowl.
Assembling the Loaded Ranch Potato Salad
- In a small bowl mix together the mayonnaise and ranch dressing mix.
- Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
- Fold in the eggs, bacon, and cheese.
- Cover and chill for 4-24 hours before serving.
Delicious Loaded Ranch Potato Salad comes together easily when all of the components are cooked in the Ninja Foodi.
- 2 lbs russet potatoes
- 6 eggs
- 6 slices bacon
- 3/4 cup sharp cheddar cheese shredded
- 3/4 cup mayonnaise I use Duke's
- 1 pkg ranch dressing mix I use Hidden Valley
- 1 1/3 cups water divided
Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
Prepare a bowl of ice (ice bath) for the eggs.
Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
Remove the eggs using tongs and place them in the ice bath for 5 minutes.
Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
Replace the basket into the Foodi.
Add the bacon pieces to the basket.
Switch the Foodi to Air Crisp. Close the Air Crisp lid.
Set the temperature to 360° F and the time to 12 minutes.
Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
When cooked, use your kitchen shears to cut the bacon into small pieces.
Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
Chop eggs and place them back in their bowl.
In a small bowl mix together the mayonnaise and ranch dressing mix.
Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
Fold in the eggs, bacon, and cheese.
Cover and chill for 4-24 hours before serving.
There were some leftovers, not everyone in my family likes potato salad, and that actually made me happy because I have been enjoying this potato salad with my lunch!
I hope you enjoy this Loaded Ranch Potato Salad recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
Leave a Reply