Vegan Potato Salad

  • 3 pounds potatoes (any kind, I used Yukon gold), cut into 1 inch pieces
  • 1.5 Cups Water
  • 1 cup vegan mayonnaise
  • 2 dill pickles, chopped (about ½ cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 teaspoon celery seed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 stalks celery, chopped
  • ½ of a red onion, chopped (about ½ cup)
  • smoked or sweet paprika, for garnish (optional)
  1. Add the potatoes to pressure cooker with water. Pressure cook 4 minutes – quick release is ok. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
  2. In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper.
  3. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3 – 4 days