Recipe Details
Ingredients
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1cupwater
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2poundsred potatoes, cut into 1-inch chunks
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2eggs
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⅓cupmayonnaise
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2teaspoonsred wine vinegar
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1teaspoonDijon mustard
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1celery stalk, diced
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½teaspoonsalt
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¼teaspoonground black pepper
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1tablespoonchopped fresh chives
Cooking Directions
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Pour water in a multi-functional pressure cooker (such as Instant Pot). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer’s instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
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Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories133 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
6% |
| Cholesterol 40mg |
13% |
| Sodium 197mg |
9% |
| Total Carbohydrate 15g |
6% |
| Dietary Fiber 2g |
6% |
| Total Sugars 1g |
|
| Protein 3g |
6% |
| Vitamin C 8mg |
9% |
| Calcium 20mg |
2% |
| Iron 1mg |
5% |
| Potassium 453mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
