Vegan Potato Salad

A smooth and creamy fat-free Vegan Potato Salad without using any mayo, tofu, or nuts. The secret is in the sauce!

📝 Ingredients

• 6 red potatoes (about 2 pounds)
• 2 ribs celery
• 1/4 red onion
• 1/4 red bell pepper
• 2-4 Tbs pickle relish
• 15 oz can cannellini beans
• 3 Tbs lemon juice
• 1 Tbs red wine vinegar
• 1 Tbs white miso (can sub tahini)
• 1 Tbs dijon mustard
• 1 Tbs dill pickle juice
• 1 Tbs maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 1/2 tsp celery seed
• 1/4 tsp onion powder
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1Wash and scrub the potatoes
2. 2INSTANT POT: Add your steamer trivet to your IP, the potatoes, and 1 1/2 cups of water. Set to MANUAL and cook for 4 minutes. Let it naturally vent when finished.
3. 3STOVETOP: Add the potatoes to a large pan and cover with water. Boil until just fork tender - 5-10 minutes.
4. 4Remove potatoes, drain, and set aside in the refrigerator to cool while preparing salad and dressing.
5. 5Finely chop onion, red bell pepper, pickles, and celery and add to a large bowl. Mix thoroughly.
6. 6For the dressing, drain and rinse the beans and add them to your blender along with all the remaining dressing ingredients. Blend on high until smooth. Add 1 Tbs water at a time to thin if needed.
7. 7Chop the cooled potatoes and carefully mix them with the salad ingredients,
8. 8Fold in at least 1 cup of the dressing (or as much as you like). Mix carefully.
9. 9Chill for at least 30 minutes and serve.
10. 10Garnish with a dusting of paprika if desired.