Chef Savvy · by Kelley Simmons★ 5.0 (6)
Instant Pot Potato Salad
NUTRITION · PER SERVING24M COOK
CAL 18%·PRO 14%
CARBS 33G36% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot potato salad made quickly in a pressure cooker. Classic creamy potato salad with hard-boiled eggs, pickles, and dressing. Perfect for summer barbecues.
sideamericansaladeggs🥘 pressure cookerdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 3 pounds yukon gold potatoes, cubed
- 4 large eggs
- 1 cup water
- 1 cup mayonnaise
- 2 tsp dijon mustard
- 1 tbsp vinegar
- 1/4 tsp paprika
- 3 tbsp pickle juice
- 1/2 cup pickles, diced
- 1/2 cup red onion, diced
- 1/4 cup parsley, chopped for serving
- salt and pepper, to taste
At a glance
PER SERVING · TIME 24M
CAL 18%·PRO 14%
CARBS 33G36% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 23G58% 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
- 20m
- Cook
- 4m
- Sodium
- 561mg
- 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
- 786mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.