Vegan Potato Salad with Lemon, Dill and Dijon
Vegan potato salad with creamy gold potatoes, lemon, fresh dill, and Dijon. Includes stovetop and Instant Pot methods; allow a few hours of chilling after prep and cooking.
Servings 6
Calories 254kcal
Equipment
- 1 6-quart Instant Pot or electric pressure cooker (pressure method)
- 1 Large pot (stovetop method)
- 1 Colander
- 1 Large mixing bowl
Ingredients
- 3 lbs. gold potatoes peeled, cut into ¾ inch chunks
- 4 cups water
- ½ cup vegan mayo
- 2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1 tsp. fresh dill finely chopped
- 3 tsp. sea salt divided
- ¼ tsp. black pepper
Instructions
For pressure cooker:
- Add the peeled, ¾-inch potato chunks, 4 cups water, and 1 teaspoon salt directly to the cooker. Lock the lid and cook at high pressure for 4 minutes. Quick-release the pressure and wait until the cooker has fully depressurized before opening. Pour the potatoes into a colander and drain completely.
For stovetop:
- Add the peeled, ¾-inch potato chunks to a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until barely tender. Pour the potatoes into a colander and drain completely.
Next steps for pressure cooker and stovetop:
- While the potatoes cook, combine the vegan mayo, Dijon, lemon juice, fresh dill, remaining 2 teaspoons salt, and black pepper in a large mixing bowl. Mix well.
- Add the drained potatoes and fold gently until coated. Avoid overmixing so the potatoes hold their shape.
- Cover and refrigerate for a few hours before serving.
Notes
- Timing: The 25 minutes of prep and cooking does not include chilling. Refrigerate the finished salad for a few hours before serving.
- I prefer fresh dill for this recipe. Dried dill does not need to be cooked, but this recipe was written with 1 teaspoon fresh dill.
- I have not tested this recipe with homemade vegan mayo.
- Bottled lemon juice can be used if that is what you have.
- Keep refrigerated at 40°F or below and use within 3–4 days. Return to the refrigerator within 2 hours of serving, or within 1 hour above 90°F.
Nutrition
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