Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (17)
Instant Pot Potato Salad
NUTRITION · PER SERVING41M COOK
CAL 14%·PRO 11%
CARBS 29G40% OF CAL
2G FIBER4G SUGAR23G OTHER
FAT 17G54% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad made easy in the Instant Pot, where potatoes and eggs cook together. Tangy and rich, a classic summer side dish.
sideamericansaladeggs♒ steamer🍪 sheet pan🥘 pressure cookerdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups water
- 2 ½ pounds Yukon gold potatoes (or red potatoes, cut into 1-inch pieces)
- 3 eggs
- 2 stalks celery (finely chopped)
- ¼ cup finely chopped red onion
- ¾ cup mayonnaise
- ¼ cup pickle relish (sweet or dill)
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
At a glance
PER SERVING · TIME 41M
CAL 14%·PRO 11%
CARBS 29G40% OF CAL
2G FIBER4G SUGAR23G OTHER
FAT 17G54% OF CAL
3G SAT14G 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
- 400mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.