With just 5 simple ingredients, and a cook time of under 30 minutes, this vegan potato salad couldn't be easier to make. But don't let that fool you - with refreshing lemon and fresh dill, it packs a massive flavor punch.
Add potatoes, 6 cups of water, and 1 teaspoon of salt to cooker. Lock lid and cook for 4 minutes at high pressure. Once cook time complete, quick-release pressure. Pour potatoes into a colander to drain completely.
Add potatoes to a large pot and cover with water and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes - until barely tender. Pour potatoes into a colander to drain completely.
Next steps for pressure cooker and stovetop:
Meanwhile... In a large mixing bowl - add mayo, Dijon, lemon juice, dill, 2 teaspoons of salt, and pepper and mix to combine well.
Then add potatoes to bowl and gently mix until fully combined.
Refrigerate for a few hours before serving.
Potatoes cook better when started in cold water (opinion). Avoid the urge to add them to boiling water or to fill the pot with hot water.
Avoid over-mixing the salad once all the ingredients are added. You don't want the potatoes to break down too much into mashed potato salad.
Can I use a different kind of potato? You can certainly use any type of potato you wish. I chose gold potatoes because of their creamy texture.Are there any alternatives to store-bought vegan mayo? I personally have not tried this recipe with homemade vegan mayo, but if you prefer not to use processed, store-bought mayo, there are many recipes on other food blogs. You can find recipes for vegan mayo using everything from cashews to aquafaba. Can I use dried dill? I would not recommend dried dill for this recipe, as I believe it should be cooked. It is not very appetizing to eat in dried form.Do I have to use fresh lemon juice? You can use bottled lemon juice if you have that on hand.