Grammy's Kitchen · Potato Salad · Instant Pot Potato Salad
One of 103 potato salad recipes we measured
17 cooks on kristineskitchenblog.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 | 12% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 11% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 355 g | 1 1/2 cups water |
| 1134 g | 2 1/2 pounds Yukon gold potatoes (or red potatoes, cut into 1-inch pieces) |
| 150 g | 3 eggs |
| 80 g | 2 stalks celery (finely chopped) |
| 40 g | 1/4 cup finely chopped red onion |
| 165 g | 3/4 cup mayonnaise |
| 25 g | 1/4 cup pickle relish (sweet or dill) |
| 30 g | 2 tablespoons apple cider vinegar |
| 13 g | 1 tablespoon yellow mustard |
| 3 g | 1/2 teaspoon salt (plus more to taste) |
| 1 g | 1/4 teaspoon pepper (plus more to taste) |
Method: 6 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am trying this recipe today. I do have a question as we live at a higher altitude and we usually cook our eggs at 6 minutes and release pressure and 6 minutes and then put in the ice water since our times are a little different I'm thinking I will cook the e” — a cook, 5.0★
“I added one extra potato & egg. Also, some dill pickle juice. I like the pickle taste not just vinegar. Very happy with the way it turned out. Lol, I rarely follow a recipe for potato salad, this was so easy, done and in the fridge. I guess summer is offic” — a cook, 5.0★