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Instant Pot Dill Pickle Potato Salad
Quick and easy Instant Pot Dill Pickle Potato Salad.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Home remedy, Side Dish
Cuisine:
American
Keyword:
Instant Pot Dill Pickle Potato Salad
Servings:
5
servings
Calories:
414
kcal
Ingredients
1
cup
water
steamer basket
5
small/medium russet potatoes
3
eggs
2/3
cup
mayo
1
tbsp
yellow mustard
1/2
cup
sliced mini dill pickles
1/4
tsp
garlic powder
1/4
tsp
onion powder
salt & pepper to taste
Instructions
Pour water into bottom of Instant Pot. Put in steamer basket.
Dice and peel potatoes.
Place diced potatoes and eggs in steamer basket.
Close lid on Instant Pot and set to manual for 5 minutes.
Once timer goes off, do quick pressure release and place eggs in cold water 5 minutes.
Once eggs are cool, peel and chop.
Mix all ingredients together and chill 1-3 hours before serving.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
40
g
|
Protein:
8
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Cholesterol:
111
mg
|
Sodium:
400
mg
|
Potassium:
938
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
188
IU
|
Vitamin C:
12
mg
|
Calcium:
51
mg
|
Iron:
2
mg