Instant Pot Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick potato salad made by cooking potatoes and eggs together in an Instant Pot, then mixing with a tangy yogurt and mayonnaise dressing. Creamy, briny, and ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups of chopped Idaho potatoes (chopped into 1.5-inch cubes (skin on))
- 2 large eggs
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 2 tablespoons minced fresh dill
- 1 teaspoon dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup diced dill pickles
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 549mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.