Little Sunny Kitchen · by Diana★ 5.0 (45)
Instant Pot Potato Salad
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 15%
CARBS 24G25% OF CAL
3G FIBER4G SUGAR17G OTHER
FAT 30G68% OF CAL
5G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic potato salad where potatoes and eggs are cooked together in an Instant Pot for convenience. The creamy mayo-based dressing is flavored with mustard and relish. Serve as a side dish for barbecues or picnics.
sideamericansaladeggs🥘 pressure cookerdairy freegluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lb potatoes (waxy type such as Yukon gold)
- 6 eggs (washed)
- 1 cup water
- 1 ¼ cups mayonnaise
- 2 teaspoons white vinegar
- 1 tablespoon yellow mustard
- ¼ cup sweet relish
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 green onions (sliced)
- 2 celery stalks (diced)
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 15%
CARBS 24G25% OF CAL
3G FIBER4G SUGAR17G OTHER
FAT 30G68% OF CAL
5G SAT24G 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
- 592mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.