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!
Servings 4 cups
Calories 389kcal
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 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
Serving: 1cup | Calories: 389kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 752mg | Potassium: 1237mg | Fiber: 5g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 23.4mg | Calcium: 27mg | Iron: 2.2mg