Food Faith Fitness · by Melissa Nicholson★ 5.0 (2)
Instant-Pot Potato Salad
NUTRITION · PER SERVING134M COOK
CAL 9%·PRO 10%
CARBS 28G58% OF CAL
2G FIBER23G OTHER3G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad with hard-boiled eggs, pickles, and tangy buttermilk dressing made easy in an Instant Pot. A crowd-pleasing cold side dish.
sideamericansalad🥘 pressure cookergluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup water
- 3 pounds Yukon Gold potatoes (cubed)
- 3 large eggs
- 1 cup mayonnaise (preferably low-fat)
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard
- 2 pickles (finely chopped, plus a splash of pickle juice)
- Salt and pepper (to taste)
- 2 ribs celery (diced)
- 1/4 cup red onion (finely chopped)
At a glance
PER SERVING · TIME 134M
CAL 9%·PRO 10%
CARBS 28G58% OF CAL
2G FIBER23G OTHER3G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G 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
- 4m
- Sodium
- 437mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 437MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.