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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! Perfect to make on your stove top, in your Ninja Foodi® or any electric pressure cooker!
Who made the potato salad?
My southern grandmother, Betty Joe “Honey” Hoskins did! She made the BEST potato salad ever! It was one of my FAVORITE things to eat at summer BBQ and this vegan version still hits the spot!
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.
The ingredient that really makes this recipe vegan is vegan mayo which is made from aquafaba, the liquid from a can of chickpeas. I believe there are good quality vegan mayo brands you can find in the grocery store, but if you want to make your own, Minimalist Baker’s Easy Vegan Aquafaba Mayo is a simple recipe to try.
HOW TO MAKE THIS VEGAN POTATO SALAD?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Making Your Sauce
- Add your vegan mayo, mustard, pickle relish and seasonings to a bowl and whisk together. Set aside. (Photo 1,2, 3 & 4)
Add Potatoes to Pressure Cooker
- Next you are going to add water to your Ninja Foodi® (or whatever pressure cooker you are using) and add your steam rack or basket. (Photo 1 & 2)
- Add chopped potatoes on top of your steam rack or basket. Close with pressure cooker lid and turn the dial to seal. (Photo 3 & 4)
- NOTE. If using a stove top pot simply add water to a large pot and bring to a boil and then add your potatoes.(No Photo)
Making Your Potato Salad
- Pressure cook on high for 4 minutes and then do a Quick Release (QR). (Photo 1 & 2)
- Add onions and/or celery (optional), along with your potato salad sauce. Mix into with your potatos slightly mashing some of the potatoes as you go along. (Photo 3 & 4)
- Cover and chill for a few hours if you desire cold potato salad and garnish with paprika and parsley (optional).(Photo 3 & 4)
Substitution, Cook, & Storage Tips
- Substitute baby Yukon Gold Potatoes, which have a softer and creamier texture.
- Pressure cook or boil the potatoes until fork tender. This means the potatoes are done when you can easily pierce them with a fork, which means they are soft and tender.
- Stir in the mayo mixture when the potatoes are still warm. The potatoes will absorb more of the flavors.
- The lemon juice is optional if you like a more tangy potato salad.
- If you don’t like onions, you can omit to your potato salad. You can also add chopped celery to your 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.
Vegan with Curves Star Ingredient
Red Potatoes are the Vegan With Curves star ingredient of this recipe. One cup of red potatoes contains 26 grams of curvy carbohydrates.
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.
Pop up to your next omnivore’s barbecue with this potato salad and I promise you they will not be able to taste the difference. Don’t forget to bring along your vegan baked beans! Enjoy!
MEATLESS BBQ RECIPES TO EAT WITH YOUR VEGAN POTATO SALAD
MORE POTATO BASED RECIPES YOU’LL LOVE
MORE SALAD RECIPES YOU’LL LOVE
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Vegan Potato Salad
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
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 bowl. 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
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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Love potato salad, especially this time of year! Perfect side to any summer bbq…though, I think I could make a meal out of just this salad 😉