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Potato Salad With Pickles taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Dill Pickle Potato Salad and More Vegan Yum with Your Pressure Cooker

This vegan dill pickle potato salad is creamy, tangy, and perfect for any occasion. Made easily in a pressure cooker.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6 Servings
Calories 200 kcal

Equipment

  • 1 Pressure cooker For cooking potatoes

Ingredients
  

Main ingredients

  • 2 lbs Potatoes Yukon Gold
  • 1 cup Vegan Mayo
  • 1 Tbsp Dill Pickle Brine or Vinegar
  • 1 - 2 Tbsp Dijon Mustard
  • 1/2 cup Diced Pickles
  • 1/2 cup Diced Red Onion
  • 2 Tbsp Chopped Chives
  • 2 Tbsp Chopped Dill
  • 2 Tbsp Chopped Parsley
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Pepper to taste

Instructions
 

Instructions

  • Wash potatoes and chop into bite-sized cubes. Peel if desired.
  • Add potatoes to pressure cooker with enough water to cover, plus a pinch of salt. Cook on high pressure for 7 minutes.
  • Quick release pressure and drain potatoes. Spread them to cool slightly.
  • Mix vegan mayo, dill pickle brine, Dijon mustard, garlic powder, pickles, red onion, chives, dill, and parsley in a large bowl.
  • Fold in cooled potatoes gently and add salt and pepper to taste. Refrigerate for at least 30 minutes.

Notes

Best served cold. Allow at least 30 minutes for the flavors to combine in the refrigerator.