iFoodReal · by Olena Osipov★ 5.0 (9)
Instant Pot Potato Salad
NUTRITION · PER SERVING34M COOK
CAL 7%·PRO 10%
CARBS 16G45% OF CAL
2G FIBER12G OTHER2G TOTAL SUGAR
FAT 7G42% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, tangy potato salad made in the Instant Pot so potatoes and eggs cook together. A summer essential for picnics and barbecues.
sideamericansaladeggs🥘 pressure cookergluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 lbs yukon gold or red potatoes (1-2 inch cubes)
- 4 large eggs
- 1 tbsp pickle juice
- 1 tbsp white vinegar
- 3 (1 cup) dill pickles (diced)
- 2 large celery ribs (diced)
- 1/3 cup red onion (finely chopped)
- 1/2 cup yogurt (2% fat and higher)
- 1/4 cup mayo
- 1 tbsp yellow mustard (prepared)
- 1 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 34M
CAL 7%·PRO 10%
CARBS 16G45% OF CAL
2G FIBER12G OTHER2G TOTAL SUGAR
FAT 7G42% OF CAL
1G SAT5G 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
- 356mg
- 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
- 470mg
- Calcium
- 42mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.