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.

📝 Ingredients

• 3 pounds Potatoes (8 cups diced (peeled or not))
• 1 rib Celery (diced)
• 1/2 cup Pickles (diced)
• 2 Green Onions (finely chopped)
• 2 tablespoons Parsley (finely chopped)
• 1/4 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)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

👨‍🍳 Instructions

1. 1--- To cook potatoes on the stove ---
2. 2Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes.
3. 3--- To cook potatoes in the Instant Pot ---
4. 4Place POTATOES in the Instant Pot with 1 cup WATER and 1 tsp SALT.
5. 5Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).
6. 6Carefully turn the pressure valve to fully depressurize the pot, open the lid, remove potatoes, and drain.
7. 7--- Assemble potato salad ---
8. 8In a large mixing bowl, combine POTATOES, CELERY, PICKLES, and ONIONS; cover and refrigerate.
9. 9In a small mixing bowl, whisk OLIVE OIL, VINEGAR, DIJON, FRESH DILL, GARLIC, SALT, and PEPPER until creamy.
10. 10Gently fold dressing into potatoes; garnish with fresh PARSLEY. Cover and refrigerate up to 5 days.