Vegan Potato Salad with Lemon, Dill and Dijon
I don't think this easy potato salad could actually be any easier to make. But don't let that fool you. It packs a massive flavor punch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 3 lbs. gold potatoes peeled, cut into ¾ inch chunks
- 4 cups water
- 1/2 cup vegan mayo
- 2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1 tsp. fresh dill finely chopped
- 2 tsp. sea salt
- 1/4 tsp. black pepper
For pressure cooker:
Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
Next steps for pressure cooker and stovetop:
In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
Then add potatoes to bowl and gently mix until fully combined.
Refrigerate for a few hours before serving.
Calories: 254kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 793mg | Potassium: 942mg | Fiber: 5g | Vitamin A: 65IU | Vitamin C: 28.5mg | Calcium: 75mg | Iron: 7.4mg