Vegan Potato Salad


(Adapted from America’s Test Kitchen’s recipe for All-American Potato Salad for Two)


(print the recipe)


Serves 6 - 8


2 pounds russet potatoes, peeled and cut into 3/4-inch pieces

1 cup water

2 tablespoons dill pickle juice

2 tablespoons distilled white vinegar

½ cup vegan mayonnaise

2 small celery ribs, minced (about 2/3 cup)

3 tablespoons dill pickle relish

1 shallot, minced (about 4 tablespoons)

2 tablespoons minced fresh parsley

1 teaspoon dry mustard

1 teaspoon celery seeds

½ teaspoon fine sea salt (or table salt)

¼ teaspoon freshly ground black pepper


1.   Put the potatoes in a steamer basket in the Instant Pot. (A steamer basket makes it much easier to remove the cooked potatoes and to drain them, but if you don’t have one just put the potatoes in the pot.)

2.   Add the 1 cup of water to the Instant Pot; put the lid on and lock it in place. Make sure the pressure release handle is in the sealing position.

3.   Select Manual. Set the time for 4 minutes.

4.   When the 4 minutes of cooking time are up, use the Quick Release method to let the steam out.

5.   Drain the potatoes and put them in a large bowl. Immediately pour the pickle juice and the vinegar over the warm potatoes. Stir gently and set them aside for about 20 minutes.

6.   Make the dressing while the potatoes are cooling. Stir the mayonnaise, minced celery, pickle relish, minced shallot, minced parsley, dry mustard, celery seeds, salt, and pepper together.

7.   After the potatoes have cooled for about 20 minutes, gently stir the dressing into the potatoes. Refrigerate for at least an hour before serving.