Angela’s Incredible Potato Salad

Angela's Incredible Potato Salad

Angela made this for my birthday party this year and it was seriously the best potato salad I've ever tasted.  I made her make a recipe for it bc it MUST be made again! 

Course: Side Dish
Cuisine: American
Author: Angela
  • 8 small Russet potatoes
  • 1/2 of a sweet onion chopped
  • 3 stalks of celery chopped
  • 1/4 cup of dill relish
  • 1 cup vegan mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1 teaspoon agave nectar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon celery seed or to taste
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon pepper
  • Salt to taste
  • Paprika optional
  1. "Bake" potatoes in Instant Pot pressure cooker for about 8 minutes and allow pressure to naturally release. Remove potatoes once the pressure has released.
  2. When potatoes have cooled, peel and then chop into bite sized pieces.
  3. Place chopped potato, onion, celery, and relish into a large bowl. Add the mayo and all other ingredients (except paprika) and gently stir to combine. Once mixed, sprinkle with paprika.

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