10 Delicious Instant Pot Potato Salad Recipes Under 250 Calories

If you’re craving a classic potato salad without the guilt, you’re in for a treat! These 10 instant pot potato salad recipes are all under 250 calories, making them perfect for any meal or occasion. Each recipe comes with its own macro breakdown, so you can easily keep track of your nutrition while enjoying delicious flavors. Let’s whip up some tasty and healthy potato salads that won’t break the calorie bank!

Use Baby Potatoes – They Cook Evenly, Stay Tender, And Require Minimal Chopping.

This Instant Pot potato salad is a delightful twist on a classic dish, perfect for warm weather gatherings. Using baby potatoes not only saves time in preparation but also ensures that every bite is tender and flavorful. The combination of herbs and a light dressing gives it a refreshing taste, making it a great choice for picnics or barbecues.

With minimal effort, you can whip up this delicious potato salad that fits right into your meal plan under 250 calories. It’s a fantastic option for those seeking healthy salad ideas while still enjoying the comfort of potatoes. So gather your ingredients, and let’s create the best potato salad!

Ingredients

• 2 pounds baby potatoes
• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped fresh herbs (like parsley and chives)
• Salt and pepper to taste

Instructions

1. Prepare the Potatoes: Place the baby potatoes in the Instant Pot. Add 1 cup of water and close the lid.
2. Cook: Set the Instant Pot to high pressure for 8 minutes. Once done, allow for a quick release.
3. Make the Dressing: In a bowl, mix the Greek yogurt, Dijon mustard, olive oil, apple cider vinegar, and herbs. Season with salt and pepper.
4. Combine: Once potatoes are cool enough to handle, cut them in half and gently toss them in the dressing until evenly coated.
5. Serve: Chill in the refrigerator for 30 minutes before serving for the best flavor.

Macros per serving (about 1/2 cup): 120 calories, 3g fat, 22g carbs, 4g protein.

Pressure Cook For 4 Minutes – Ensures Perfectly Cooked Potatoes Without Becoming Mushy.

Instant Pot Potato Salad is a versatile dish that’s not only light on calories but also bursting with flavors. Cooking the potatoes under pressure for just 4 minutes ensures they are perfectly tender while maintaining their shape. This method is a game changer for those looking to whip up a quick side dish without sacrificing taste or texture.

With a few simple ingredients and the convenience of your Instant Pot, you’ll have a delightful salad ready to accompany any meal or picnic. Toss in some fresh herbs or your favorite dressing for added zing, and you’re set! Here’s a quick and easy recipe to get you started.

Ingredients

• 2 pounds of baby potatoes, halved
• 1 cup water
• 1/2 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh dill, chopped
• 1/4 cup green onions, sliced

Instructions

1. Place the halved baby potatoes in the Instant Pot with water. Seal the lid and set to manual pressure for 4 minutes.
2. Once the cooking time is up, perform a quick release of the pressure.
3. In a large bowl, mix together Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
4. Add the cooked potatoes to the bowl and gently toss to coat.
5. Fold in the fresh dill and green onions. Adjust seasoning as needed.
6. Serve warm or chill in the refrigerator for an hour before serving for a refreshing dish.

Macros per serving (about 1 cup): Calories: 220, Protein: 5g, Fat: 7g, Carbohydrates: 34g.

Cool Quickly With An Ice Bath – Stops Cooking Immediately And Keeps Texture Firm.

Making a delicious Instant Pot Potato Salad is simple and satisfying. This salad is perfect for picnics, BBQs, or any gathering where you want a side that everyone will love. The creamy texture combined with the fresh flavors makes it stand out as one of the best potato salads out there.

One essential step in preparing this dish is using an ice bath after cooking the potatoes. This method not only stops the cooking process instantly but also ensures the potatoes maintain a firm texture. This keeps your salad from turning into a mushy mess and gives each bite a satisfying crunch.

Ingredients

• 2 pounds baby potatoes
• 1/2 cup plain Greek yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hard-boiled eggs, chopped
• 1/2 cup diced celery
• 1/2 cup diced red onion

Instructions

1. Prepare the Potatoes: Place the baby potatoes in the Instant Pot and add enough water to cover them. Seal the lid and cook on high pressure for 8 minutes.
2. Ice Bath: While the potatoes are cooking, prepare a large bowl filled with ice water. Once the cooking cycle is complete, quickly transfer the potatoes to the ice bath to stop the cooking process.
3. Mix the Dressing: In a bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, dill, salt, and pepper. Stir until well blended.
4. Combine: Once the potatoes are cool, chop them into bite-sized pieces and add them to a large mixing bowl. Incorporate the chopped eggs, celery, and red onion.
5. Add Dressing: Pour the dressing over the potato mixture and gently toss until everything is coated.
6. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Macros per serving (1/2 cup): Calories: 200, Protein: 9g, Fat: 6g, Carbohydrates: 28g.

Swap Mayo For Greek Yogurt – Adds Creaminess While Keeping Calories Low.

This Instant Pot Potato Salad is a delicious twist on a classic favorite. By replacing mayonnaise with Greek yogurt, you get a creamy texture without the guilt of extra calories. This simple recipe is not only easy to make, but it also packs a zesty flavor that will keep you coming back for more.

The use of Greek yogurt makes this salad lighter while still providing that rich consistency that everyone loves. Perfect as a side dish for picnics or barbecues, this potato salad is sure to impress your friends and family. Plus, with under 250 calories per serving, you can enjoy it without the worry!

Ingredients

• 4 cups diced potatoes (about 2 lbs)
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup finely chopped red onion
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Add diced potatoes to the Instant Pot with 1 cup of water. Seal the lid and cook on high pressure for 8 minutes. Quick release the pressure and drain the potatoes.
2. Mix the Dressing: In a large bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
3. Combine Ingredients: Add the cooked potatoes, chopped red onion, cherry tomatoes, and parsley to the bowl. Gently mix until well combined.
4. Chill: Refrigerate the potato salad for at least 30 minutes before serving to let the flavors meld.

Macros:Calories: 220 | Protein: 8g | Carbs: 36g | Fat: 7g

Use Dijon Mustard – Enhances Flavor With A Tangy, Slightly Spicy Kick.

Instant Pot Potato Salad is a delightful dish that brings a fresh twist to classic flavors. By adding Dijon mustard, you introduce a tangy and slightly spicy kick that elevates the entire salad experience. It’s a simple recipe that’s perfect for gatherings, picnics, or a quick side dish. Plus, managing calories is easy with this under 250-calorie option!

This Yum Yum Salat is not only delicious but also quick to prepare, making it an ideal choice for busy days or special occasions. The combination of creamy potatoes, crunchy veggies, and zesty mustard creates a satisfying dish that complements many meals.

Ingredients

• 2 lbs small potatoes, diced
• 1/4 cup Dijon mustard
• 1/2 cup low-fat Greek yogurt
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 cup green onions, chopped
• 1/4 cup celery, chopped
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Add diced potatoes to the Instant Pot with 1 cup of water. Seal the lid and cook on high pressure for 8 minutes. Quick release the steam when done.
2. Prepare the Dressing: In a bowl, mix Dijon mustard, Greek yogurt, apple cider vinegar, garlic powder, salt, and pepper until smooth.
3. Combine Ingredients: Drain the potatoes and let them cool slightly. In a large bowl, combine the potatoes, dressing, green onions, and celery. Toss gently to coat.
4. Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

**Macros per serving (1/2 cup):** Calories: 200, Protein: 5g, Fat: 3g, Carbohydrates: 36g, Fiber: 4g.

Add Pickles For Crunch – Gives A Satisfying Texture Without Extra Calories.

Instant Pot potato salad is a delightful twist on a classic side dish, perfect for those looking to enjoy flavor without the guilt. The combination of tender potatoes and crunchy pickles creates a satisfying texture that keeps every bite interesting. With simple ingredients and a quick cooking time, this recipe allows you to whip up a delicious side that everyone will love.

This potato salad doesn’t just taste great; it’s also packed with nutrients and is light on calories. By adding pickles, you enhance the crunchiness without piling on the calories, making it a great addition to your table for gatherings or picnics. Serve it alongside grilled meats or enjoy it as a refreshing meal on its own!

Ingredients

• 2 lbs baby potatoes, halved
• 1 cup diced pickles
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion

Instructions

1. Prepare the Potatoes: Place the halved baby potatoes in the Instant Pot and add 1 cup of water. Lock the lid and set it to high pressure for 8 minutes. Once done, perform a quick release.
2. Make the Dressing: While the potatoes are cooking, mix Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl.
3. Combine Ingredients: Drain the potatoes and let them cool slightly. Add them to the bowl with the dressing, along with the diced pickles, red onion, and parsley. Toss gently to coat.
4. Chill and Serve: Let the potato salad chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

Macros per serving (1/2 cup):Calories:125,Protein:4g,Fat:2g,Carbohydrates:21g,Fiber:3g.

Mix In Fresh Herbs – Dill, Parsley, Or Chives Elevate The Taste Without Added Fat.

Instant Pot potato salad is a simple and delicious dish that makes for a perfect side at picnics or family gatherings. It’s light yet satisfying, especially when fresh herbs like dill, parsley, or chives are added. These herbs not only enhance the flavor but also bring a vibrant freshness that pairs wonderfully with potatoes and eggs.

The best part about this recipe is how easy it is to whip up in your Instant Pot. In just a few minutes, you can have a tasty salad that keeps the calorie count low while maximizing taste. So, whether you’re preparing for Labor Day or any summer gathering, this Instant Pot potato salad will surely impress!

Ingredients

• 2 pounds baby potatoes, halved
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup chives, chopped
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions

1. Prepare the Instant Pot: Place the halved potatoes in the Instant Pot along with 1 cup of water. Use the steamer basket if available.
2. Add the Eggs: Carefully place the eggs on top of the potatoes. Close the lid and seal the valve. Set to high pressure for 8 minutes.
3. Quick Release: Once the timer is up, perform a quick release of the pressure. Carefully remove the eggs and set them aside to cool.
4. Drain and Cool: Drain the potatoes and let them cool for a few minutes.
5. Mix the Dressing: In a large bowl, combine Greek yogurt, apple cider vinegar, and Dijon mustard. Mix well.
6. Add the Ingredients: Peel and chop the eggs, then add them along with the cooled potatoes, dill, parsley, and chives to the dressing. Season with salt and pepper.
7. Toss and Serve: Gently toss everything together until well combined. Garnish with cherry tomatoes before serving.

Macros per serving (1/6 of the recipe): Calories: 210, Protein: 8g, Carbs: 30g, Fat: 8g.

Include Hard-Boiled Eggs – Boosts Protein While Staying Under The Calorie Limit.

This Instant Pot potato salad is not only simple to make, but it also packs a punch with flavor and nutrition. The addition of hard-boiled eggs enhances the protein content while keeping the overall calorie count low, making it a great choice for anyone looking to enjoy a delicious side dish without the guilt.

The creamy texture of the potatoes combined with the richness of the eggs creates a satisfying dish that is perfect for picnics, barbecues, or any gathering. Plus, it’s easy to prepare in your Instant Pot, saving you time and effort in the kitchen.

Ingredients

• 2 pounds potatoes, peeled and diced
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced tomatoes
• 1/4 cup chopped fresh parsley

Instructions

1. Prepare the Potatoes: Place the diced potatoes in the Instant Pot and add 1 cup of water. Close the lid and set to cook on high pressure for 8 minutes. Quick-release the pressure when done.
2. Cook the Eggs: While the potatoes are cooking, place the eggs on a trivet inside the Instant Pot. Once the potatoes are done, remove them and let the eggs cook for an additional 5 minutes on high pressure. Quick-release the pressure again.
3. Mix the Salad: Once the potatoes and eggs have cooled, chop the eggs and combine them with the potatoes in a large bowl. Add Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper, mixing well.
4. Add Veggies: Gently fold in the diced tomatoes and chopped parsley for a fresh finish. Serve immediately or chill in the fridge to let the flavors meld.

Macros per serving (1/6 of recipe): Calories: 220, Protein: 10g, Carbs: 30g, Fat: 7g.

Season With Apple Cider Vinegar – Brightens Flavors And Enhances Depth.

This Instant Pot Potato Salad is not just your average side dish; it’s a delightful mix of textures and flavors that will brighten up any meal. The creamy potatoes, combined with crunchy veggies, create a satisfying dish that’s easy to whip up. Plus, using the Instant Pot streamlines the cooking process, making it simple and quick to prepare, even for those busy weekdays.

One of the key ingredients that elevates this recipe is apple cider vinegar. It adds a tangy kick that enhances the overall flavor profile, balancing the creaminess of the potatoes perfectly. Using apple cider vinegar not only brightens the dish but also introduces a layer of complexity that makes each bite delightful. This potato salad is a great option for Labor Day gatherings, picnics, or any occasion where you need a tasty side. Here’s how to make it:

Ingredients

• 2 lbs baby potatoes, diced
• 1/2 cup plain Greek yogurt
• 1/4 cup apple cider vinegar
• 1/2 cup celery, chopped
• 1/2 cup red onion, diced
• 1/2 cup bell peppers, diced
• 2 hard-boiled eggs, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Potatoes: Place diced potatoes in the Instant Pot and cover with water. Cook on high pressure for 8 minutes. Quick-release the pressure and drain.
2. Mix the Dressing: In a large bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Add Veggies and Eggs: Stir in the chopped celery, red onion, bell peppers, and hard-boiled eggs into the dressing.
4. Combine: Add the cooked potatoes to the vegetable mixture and gently fold everything together until well combined.
5. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with fresh parsley.

Macros (per serving, serves 6): Calories: 230, Protein: 6g, Fat: 4g, Carbohydrates: 43g, Fiber: 5g.

Chill Before Serving – Allows Flavors To Meld And Creates The Perfect Consistency.

Instant Pot Potato Salad is a delightful dish that takes classic flavors and gives them a fresh twist. With a blend of tender potatoes, creamy dressing, and a hint of tanginess, this recipe is not just simple—it’s a guaranteed crowd-pleaser. Preparing it in the Instant Pot makes the cooking process quick and easy, helping you whip up this tasty salad in no time!

Chilling your potato salad before serving is key to achieving the best flavor and texture. As the salad cools, the ingredients have time to meld together, allowing the tangy dressing to soak into the potatoes and veggies. This step ensures each bite bursts with flavor while giving the salad a creamy consistency that’s perfect for picnics or summer gatherings.

Ingredients

• 2 lbs potatoes, diced
• 3 large eggs
• 1 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1 cup chopped celery
• 1 cup cherry tomatoes, halved

Instructions

1. Cook the Potatoes: Place the diced potatoes and eggs in the Instant Pot. Add enough water to cover the potatoes, close the lid, and set to manual high pressure for 6 minutes. Once done, carefully release the pressure and let cool.
2. Prepare the Dressing: In a large bowl, mix the Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
3. Combine Ingredients: Once the potatoes have cooled, peel and chop the eggs. Add the potatoes, chopped eggs, green onions, celery, and cherry tomatoes to the dressing. Stir until everything is evenly coated.
4. Chill: Cover the salad and refrigerate for at least 2 hours before serving. This helps the flavors meld together for a richer taste.
5. Serve: Enjoy your refreshing Instant Pot Potato Salad as a side dish at your next barbecue or picnic!