Instant Pot Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad made with eggs cooked together in the Instant Pot. Features potatoes, eggs, and a tangy dressing with pickles and mustard. A classic side dish for picnics and barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds Russet potatoes
- 3 large eggs
- 1 ½ cups water
- 1 ¼ cups mayonnaise
- 2 tablespoons white distilled vinegar
- 1 tablespoon mustard
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 1 teaspoon sugar
- 1 cup chopped dill pickles (see note)
- ½ cup chopped onion
At a glance
PER SERVING · TIME 139M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4m
- Sodium
- 1004mg
- 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
- 783mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1004MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.