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5
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12
votes
Vegan Potato Salad
Vegan potato salad
with tender potatoes, crunchy dill pickles, and crisp celery, in a creamy Dill Dijon vinaigrette. This easy potato salad recipe is a refreshing side dish for BBQ picnics. Recipe includes Instant Pot and stove instructions.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
8
1-cup servings
Calories:
68
kcal
Author:
Traci Antonovich
Equipment
chef knife
cutting board
colander
mixing bowls
airtight storage container
Ingredients
For the potato salad
3
pounds
Potatoes
8 cups diced (peeled or not)
1
rib
Celery
diced
½
cup
Pickles
diced
2
Green Onions
finely chopped
2
tablespoons
Parsley
finely chopped
For the Dill Dijon Vinaigrette
¼
cup
Extra Virgin Olive Oil
3
tablespoons
White Wine Vinegar
or white vinegar
2
tablespoons
fresh Dill
chopped
1
tablespoon
Dijon
1
clove
Garlic
finely grated
½
teaspoon
Sea Salt
¼
teaspoon
Black Pepper
Instructions
To cook potatoes on the stove
Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes.
To cook potatoes in the Instant Pot
Place POTATOES in the Instant Pot with 1 cup WATER and 1 tsp SALT.
Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).
Carefully turn the pressure valve to fully depressurize the pot, open the lid, remove potatoes, and drain.
Assemble potato salad
In a large mixing bowl, combine POTATOES, CELERY, PICKLES, and ONIONS; cover and refrigerate.
In a small mixing bowl, whisk OLIVE OIL, VINEGAR, DIJON, FRESH DILL, GARLIC, SALT, and PEPPER until creamy.
Gently fold dressing into potatoes; garnish with fresh PARSLEY. Cover and refrigerate up to 5 days.
Nutrition
Serving:
1
cup
|
Calories:
68
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
93
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
153
IU
|
Vitamin C:
2
mg
|
Calcium:
9
mg
|
Iron:
1
mg