The Recipe Rebel · by Ashley Fehr★ 5.0 (4)
Instant Pot Potato Salad
NUTRITION · PER SERVING313M COOK
CAL 15%·PRO 11%
CARBS 19G24% OF CAL
2G FIBER15G OTHER2G TOTAL SUGAR
FAT 23G69% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad with hard-boiled eggs, cooked entirely in the Instant Pot. Classic and convenient, a traditional side for picnics and cookouts.
sideamericansaladeggs🥘 pressure cookergluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 lbs red potatoes ((4-6 potatoes))
- 1½ cups water or chicken broth
- 4 large eggs
- 1 cup mayonnaise ((regular or low fat))
- 2 tablespoons milk ((more or less for desired consistency))
- 2 tablespoons sliced green onions
- 1 teaspoon apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
At a glance
PER SERVING · TIME 313M
CAL 15%·PRO 11%
CARBS 19G24% OF CAL
2G FIBER15G OTHER2G TOTAL SUGAR
FAT 23G69% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3m
- Sodium
- 449mg
- 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
- 560mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.