40 Aprons · by Cheryl Malik
Instant Pot Potato Salad
NUTRITION · PER SERVING27M COOK
CAL 14%·PRO 8%
CARBS 22G32% OF CAL
2G FIBER18G OTHER2G TOTAL SUGAR
FAT 20G64% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad made with hard-boiled eggs, dill pickle relish, and two types of mustard. Rich and tangy, it's a classic barbecue and picnic side dish.
sideamericansaladeggs🥘 pressure cooker🍲 stockpotdairy freegluten free
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 pounds Yukon Gold potatoes (or other waxy yellow potatoes, See Notes)
- 1 1/3 cup mayonnaise (good quality, See Notes)
- 1 1/2 cups vegetable or chicken broth
- 1 tablespoon salt (plus more)
- 1/3 cup dill pickle relish (refrigerated)
- 1 1/2 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon apple cider vinegar (plus more as desired)
- 1 teaspoon celery seeds
- 1/4 teaspoon paprika
- 2-3 hard boiled eggs (peeled and chopped)
- 2-3 celery stalks (diced)
- 1/3 cup sweet onion (diced)
- 1/2 tablespoon dill (fresh, chopped)
- salt
- pepper
At a glance
PER SERVING · TIME 27M
CAL 14%·PRO 8%
CARBS 22G32% OF CAL
2G FIBER18G OTHER2G TOTAL SUGAR
FAT 20G64% OF CAL
3G SAT16G 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
- 17m
- Sodium
- 1102mg
- 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
- 535mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.