Instant-Pot Potato Salad
This Instant-Pot potato salad is one-pot cooking at its best. The potatoes and eggs cook together in the multicooker. Mustard and apple-cider vinegar lighten the potatoes nicely and add a great punch of acidity while the vegetables stay crisp and bright. Be sure to dress the potatoes when they're hot to help them best absorb the flavor of the dressing.
Source: EatingWell.com, April 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: Programmable pressure multicooker
To make ahead: Cover and refrigerate for up to 1 day.
Nutrition Facts
Serving Size:
2/3 cup Per Serving:
221 calories; protein 5.3g; carbohydrates 23.4g; dietary fiber 2.4g; sugars 2g; fat 11.5g; saturated fat 2.1g; cholesterol 93mg; vitamin a iu 519.2IU; vitamin c 21.6mg; folate 31mcg; calcium 31.2mg; iron 1mg; magnesium 28.4mg; potassium 452.9mg; sodium 283.7mg.