Grammy's Kitchen · Potato Salad · Instant Pot Potato Salad
One of 103 potato salad recipes we measured
from tastesbetterfromscratch.com
266 cooks on tastesbetterfromscratch.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 9% | 0% |
| dairy | 4% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup water |
| 1361 g | 3 pounds Yukon Gold Potatoes |
| 150 g | 3 eggs |
| salt and pepper | |
| 220 g | 1 cup mayonnaise |
| 61 g | 1/4 cup buttermilk |
| 26 g | 2 Tablespoons yellow mustard ((or half dijon mustard)) |
| 80 g | 2 ribs celery |
| 40 g | 1/4 cup red onion (, chopped) |
| 2 pickles (, minced + splash of pickle juice) |
Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Perfect recipe! I did substitute sour cream for the buttermilk, but honestly I believe it would be super nummy either way. Otherwise I followed the directions, and the potato salad turned out very tasty. I made two batches as it's for a teachers' staff lunc” — a cook, 5.0★
“I have made this recipe several times and we love it! Yes, the potatoes are very well done. I prefer to use a steamer basket and may try cooking for 3 minutes next time but really don’t mind the texture at all. I am dairy free so instead of buttermilk I use co” — a cook, 5.0★