Grammy's Kitchen · Potato Salad · Instant Pot Potato Salad
One of 103 potato salad recipes we measured
4 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 20% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 18% | 0% |
| dairy | 3% | 0% |
| aromatics | 2% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs red potatoes ((4-6 potatoes)) |
| 360 g | 1 1/2 cups water or chicken broth |
| 200 g | 4 large eggs |
| 220 g | 1 cup mayonnaise ((regular or low fat)) |
| 30 g | 2 tablespoons milk ((more or less for desired consistency)) |
| 20 g | 2 tablespoons sliced green onions |
| 5 g | 1 teaspoon apple cider vinegar |
| 4 g | 3/4 teaspoon salt |
| 2 g | 1/2 teaspoon ground mustard |
| 1 g | 1/4 teaspoon pepper |
Method: 9 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I already had boiled eggs and I cooked the potatoes in the slow cooker so I can't comment on the process, but the recipe itself was very tasty! I diced some pickles and added them because my family loves pickles, but even before adding them, this salad was ” — a cook, 5.0★
“Made this today and could not believe how fast it took and used my covered egg mold for the first time too. I used 5 medium peeled russetts and cooked 4 mins. I usually add my eggs to boil with my potatoes when I do it on the stove. NO PEELING required with th” — a cook, 5.0★