When we’re talking about side dishes to bring to a barbecue or party, one of the most popular selections has got to be potato salad. But as we know from our previous non-plant-based lives, potato salad is routinely loaded with fatty, calorie-packed mayonnaise! So let’s do something about that…
This WFPB version of the crowd-pleasing favorite uses my oil-free vegan mayo and includes creamy, tasty red potatoes, dill, fresh parsley, and celery (including the leaves)! I have to say I was completely shocked that my kids gave this one a thumbs-up, because they’re usually not fans of white potatoes unless they’re deep fried and covered with ketchup!
Note: You don’t necessarily have to use the Instant Pot to make this — just cook the potatoes how you normally would before putting everything together.
What you’ll need
- 2 lbs red potatoes
- 2 batches Oil-free Vegan Mayonnaise
- 2 stalks celery, diced (with leaves)
- ⅓ cup fresh parsley, minced
- 2 tsp dill
- ½ tsp sea salt
How you’ll do it
- Wash potatoes and dice into bite-sized pieces.
- Add potatoes to Instant Pot, using either a basket insert or trivet. Add a cup of water to the Instant Pot.
- Close valve and set Instant Pot to Manual for 5 minutes. When finished, press Cancel and allow for natural release for 10 minutes. Then open valve and release remaining steam.
- If time allows, remove lid and allow potatoes to cool.
- Drain water from Instant Pot and return potatoes to IP or move to a large bowl.
- Add celery, herbs, salt, and enough mayonnaise to coat everything. Mix well. Save the remaining mayo in the fridge for when you're ready to serve.
- Cover and refrigerate for at least 2 hours.
- When you're ready to serve, stir potato salad again and add more mayonnaise if necessary. Enjoy!
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
I found the most wonderful way to potato salad using frozen breakfast potato! You microwave them in their bag, cutting a couple of slits, for 6 minutes, shake them around and do it again. It makes potato salad the fastest, easiest, and best ever. We love lots of onions in ours, too!