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Vegan Potato Salad

Published on . Last updated on by 1 Comment

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This Vegan Potato Salad is made in your Ninja Foodi pressure cooker in under 30 minutes. Served warm, cold, or room temperature at your next Summer cookout!

a picture of potato salad with paprika on top in on a white plate with a spoon

Can I leave the skin on for potato salad?

The choice is up to you!  Leaving the skin on...

  • Provides greater nutrition, since a lot of the nutrients are in the skin.
  • Adds that pop of color.
  • Makes this recipe easy to make since you don't have to peel the potatoes.

Can I make potato salad the day before?

Yes!

  • It will store in the fridge until ready to serve.
  • The flavors will develop and taste better after a few hours and up to a few days.

How to Make Vegan Potato Salad?

*Please read detailed and printable recipe card below for full ingredients and instructions.

Add Sauce and Cook Potatoes

  1. Add your vegan mayo, mustard, pickle relish and seasonings to a bowl and whisk together. Set aside.  (Photo 1)
  2. Next, you are going to add water to your Ninja Foodi® and add your steam rack or basket.  (Photo 2 & 3)
  3. Add chopped potatoes on top of your steam rack or basket. Close with pressure cooker lid and turn the dial to seal on high for 4 minutes. After 4 minutes do a Quick Release (QR). (Photo 4, 5, & 6)
  4. NOTE. If cooking on a stovetop simply add water to a large pot and bring to a boil and then add your potatoes. (No Photo)
6 grid photo showing steps in making making sauce and adding potatoes to pressure cooker

Making Your Potato Salad

  1. Add onions and/or celery (optional), along with your potato salad sauce. Mix into with your potatoes slightly mashing some of the potatoes as you go along.  (Photo 1 & 2)
  2. Cover and chill for a few hours if you desire cold potato salad and garnish with paprika and parsley (optional).(Photo 3 & 4)
6 grid photo showing steps in adding onions and sauce to potato salad and mixing it together

Substitution, Cook, & Storage Tips

  • Substitute baby Yukon Gold Potatoes, which have a softer and creamier texture.
  • Stir in the mayo mixture when the potatoes are still warm.  The potatoes will absorb more of the flavors.
  • The potato salad will keep in the fridge for 3-4 days, so make it ahead of time if you can. Potato Salad DOES NOT freeze well.

How Does This Recipe Help With Vegan Weight Gain?

Red Potatoes are the Vegan With Curves star ingredient of this recipe. One cup of red potatoes contains 26 grams of curvy carbohydrates.

How Does This Recipe Help With Vegan Weight Loss?

To make this more weight loss (waste/weight release friendly) you could:

  • Omit the vegan mayo and replace it with vegan yogurt.
  • You can use cauliflower instead of potatoes or half cauliflower and half potatoes! Try Vegan Potato Cauliflower Salad!
  • Lower the portion size.
vegan potato salad with paprika on top in on a white plate with a spoon

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a picture of potato salad with red paprika sprinkled on top on a white plate

Vegan Potato Salad

This Vegan Potato Salad is made with red potatoes, vegan mayo, and a hint of mustard to give it extra flavor.  It comes together in just 24 minutes and can be served warm, cold, or room temperature!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Southern, Vegan
Keyword: vegan potato salad
Prep Time: 10 minutes
Cook Time: 4 minutes
Rising Pressure: 10 minutes
Total Time: 14 minutes
Servings: 4 cups
Calories: 389kcal
Author: Gina Marie

Ingredients

  • ½ cup vegan mayo
  • ⅓ cup pickle relish
  • 2 teaspoon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon lemon juice optional
  • 1-4 cups water 1 cup for pressure cooking, 4 cups for stove top
  • 5 medium red or golden potatoes about 3 cups chopped
  • ¼ medium onion, chopped
US Customary - Metric

Instructions

Pressure Cooker Directions (Ninja Foodi)

  • Add your vegan mayo, mustard, pickle relish, salt, pepper, and lemon juice to a bowl. Whisk together and set aside.
  • Next grab your Ninja Foodi and add 1 cup of water to your pot. Then place your reversible rack in lower position to as if you were going to steam. (Or use a steam basket if you are using a different electric pressure cooker) 
  • Add chopped potatoes on top of your rack or basket and close with pressure cooker lid. Turn the dial to seal. 
  • Turn your Ninja Foodi on and press the pressure button. It should automatically read high (HI). Set your time to 4 minutes and press start.
  • Allow 10 minutes for pressure to rise. Once it rises your Ninja Foodi will beep and start the countdown from 4 minutes.
  • Once 4 minutes have elapsed, immediately turn your dial to vent on your pressure cooker lid. (This is called a quick release or QR).
  • Your Ninja Foodi will countdown until all the pressure is release. Once it's done, remove your lid and your potatoes should be fork tender.
  • CAREFULLY remove your rack from your Ninja Foodi ensuring the potatoes stay on the rack and you don't burn yourself (use a mitten). Add potatoes to a large bowl. Scope up any remaining potatoes left in your pot. 
  • While potatoes are still hot, add your onions and potato salad sauce on top of potatoes. Mix with your potatoes slightly mashing some of the potatoes as you go along.
  • Cover and chill for a few hours if you desire cold potato salad. Garnish with paprika and parsley (optional).

Stove Top Directions

  • Follow step one in Ninja Foodi instructions.
  • Add 3-4 cups of water to your pot and bring to a boil. Add your potatoes to boiling water and boil for 10 to 15 minutes until potatoes fork tender. 
  • Once potatoes are cooked drain and add to a large bowl. Follow steps 9 & 10 in Ninja Foodi instructions.

Video

Notes

  • Both russet potatoes and gold potatoes will work for this. Use whatever you have on hand.
  • You can keep the skin on your potatoes. I often do provide ease and additional color.
  • Stir in the mayo mixture when the potatoes are still warm.  The potatoes will absorb more of the flavors.
  • Omit onions if you do not like them in your potato salad. You can also add celery if you wish. 
  • The lemon juice is optional if you like a more tangy potato salad.
  • Serve the vegan potato salad warm, room temperature, or cold. 
  •  The potato salad will keep in the fridge for 3-4 days, so make it ahead of time if you can. Potato Salad DOES NOT freeze well.

Nutrition

Nutrition Facts
Vegan Potato Salad
Amount Per Serving (1 cup)
Calories 389 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 752mg33%
Potassium 1237mg35%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 55IU1%
Vitamin C 23.4mg28%
Calcium 27mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

Update Notes: This post was originally published in June 29, 2018, but was republished with new photos, step by step instructions, tips, and a video May 20, 2019.

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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

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