Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 463kcal 23%
Fat 27g 41%
Saturated Fat 4g 20%
Carbohydrates 45g 15%
Fiber 4g 16%
Sugar 7g 14%
Protein 10g 20%
Cholesterol 56mg 18%
Sodium 775mg 32%

Percent Daily Values are based on a 2,000 calorie diet.

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Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 large egg (50 g each w/o shell); 1½ lbs large russet potatoes (3 pieces); 3 oz carrot (2½ inches, 6 cm); 2 Persian cucumbers (or 1 Japanese cucumber; you can also use ½ English cucumber cut lengthwise and seeds removed); ½ tsp Diamond Crystal kosher salt (for draining the moisture from the carrots and cucumber); 2 slices ham (1.75 oz, 50 g; I use Black Forest ham); 4 Tbsp frozen or canned corn (cooked/cooled, if frozen; drained); ½ tsp Diamond Crystal kosher salt; freshly ground black pepper; 2 tsp rice vinegar (unseasoned); 4–6 Tbsp Japanese Kewpie mayonnaise (you can make my recipe for Homemade Japanese Mayonnaise; use regular mayonnaise in a pinch)

Prep 20m

Cook 40m

Total 1h

This Instant Pot Potato Salad is a quick and easy side dish that's perfect for any occasion. With the perfect blend of potatoes, cucumbers, ham, and a creamy dressing, it's a refreshing and flavorful addition to any meal. Just follow the simple steps and enjoy!

Instant Pot

Potato Salad

Nutrition Facts

Instant Pot Potato Salad

Ingredients

Steps

Nutrition Facts

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