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Instant Pot Potato Salad
A classic and easy potato salad dressed in a creamy and light mayo-mustard dressing…
Course
Snack
Cuisine
American
Keyword
egg, Potato Salad, Potatoes
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
6
Calories
476
kcal
Author
Corrie
Ingredients
4
potatoes
peeled and chopped in cubes
4
eggs
1½
cup
water
1½
cup
celery
chopped
1½
cup
onions
chopped
¼
cup
dill weed
fresh
1
tablespoon
spicy brown mustard
1
tablespoon
yellow mustard
1
cup
mayo
⅓
cup
white sugar
⅓
cup
apple cider vinegar
½
teaspoon
salt
½
teaspoon
pepper
Instructions
Place water in the Instant Pot and add potatoes and eggs.
Close the lid and cook on high pressure for 4 minutes.
When cooking time ends, do a quick pressure release.
Take out the eggs, peel and put in a bowl.
Take out the potatoes and put in the same bowl.
Chop the eggs and mix them with potatoes and celery.
Add all the ingredients of the sauce in another small bowl and mix well.
Pour the sauce on the eggs & potatoes and mix everything well.
Refrigerate for at least 1 hour and serve.
Nutrition
Calories:
476
kcal
|
Carbohydrates:
41
g
|
Protein:
8
g
|
Fat:
31
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
17
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
125
mg
|
Sodium:
565
mg
|
Potassium:
803
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
455
IU
|
Vitamin C:
33
mg
|
Calcium:
66
mg
|
Iron:
2
mg