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Loaded Ranch Potato Salad Ninja Foodi

Loaded Ranch Potato Salad

Delicious Loaded Ranch Potato Salad comes together easily when all of the components are cooked in the Ninja Foodi.

Course Side Dish
Cuisine American
Keyword Foodi, loaded potatoes, ninja foodi, potato salad, ranch
Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 50 minutes
Servings 8 servings


  • 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


Preparing the Ingredients

  1. Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.

  2. 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.

  3. While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.

  4. When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.

  5. Prepare a bowl of ice (ice bath) for the eggs.

  6. Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.

  7. Remove the eggs using tongs and place them in the ice bath for 5 minutes.

  8. 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.

  9. After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.

  10. 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.

  11. Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.

  12. Replace the basket into the Foodi.

  13. Add the bacon pieces to the basket.

  14. Switch the Foodi to Air Crisp. Close the Air Crisp lid.

  15. Set the temperature to 360° F and the time to 12 minutes.

  16. Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.

  17. When cooked, use your kitchen shears to cut the bacon into small pieces.

  18. Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!

  19. Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

  1. In a small bowl mix together the mayonnaise and ranch dressing mix.

  2. Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.

  3. Fold in the eggs, bacon, and cheese.

  4. Cover and chill for 4-24 hours before serving.