Instant Pot Potato Salad
Ingredients
-
4
cups
chopped Idaho potatoes
-
2
large
eggs
-
½
cup
water
-
½
cup
apple cider vinegar
-
½
cup
nonfat plain Greek yogurt
-
¼
cup
mayo
-
2
tablespoons
minced fresh dill
-
1
teaspoon
dijon mustard
-
¼
cup
chopped green onions
-
¼
cup
diced dill pickles
-
1
teaspoon
salt
-
¼
teaspoon
pepper
-
2
tablespoons
fresh lemon juice
Instructions
- 1. Place the metal rack inside the Instant Pot and add the chopped potatoes and eggs on top.
- 2. Mix the water and vinegar, pour ½ cup into the Instant Pot, and seal it.
- 3. Cook on high pressure for 8 minutes, then quick-release the pressure.
- 4. Transfer the eggs to an ice bath and chill the potatoes in the fridge.
- 5. Once the eggs are chilled, peel and chop them.
- 6. In a bowl, mix the remaining ingredients to create the sauce.
- 7. Combine the potatoes and sauce, partially mash the potatoes, and mix well.
- 8. Serve with fresh dill on top.
Nutrition Facts (estimated)
Servings
6
Calories
180
Total fat
2g
Total carbohydrates
35g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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