Vegan Potato Salad

Step 1

Wash and scrub 6 medium-sized Red Potatoes and cube into large chunks.

Step 2

INSTANT POT:  Add your steamer trivet to your IP, the potatoes, and 1 1/2 cups of water.  Set to MANUAL and cook for 4 minutes.

Step 3

STOVETOP:  Add the potatoes to a large pan and cover with water.  Boil until just fork tender - 5-10 minutes.

Step 4

Remove potatoes, drain, and set aside in refrigerator to cool while preparing salad and dressing.

Step 5

Finely chop onion, red bell pepper, and celery and add to a large bowl.  Stir in relish and mix thoroughly.

Step 6

For the dressing, empty the can of beans (including the juice) into your blender and add all the remaining dressing ingredients.  Blend on high until smooth.

Step 7

Carefully mix the cooled potatoes with the salad ingredients and then fold in at least 1 cup of the dressing.  Mix carefully.

Step 8

Note:  The dressing makes about 2 cups - I would start with just 1 cup of the dressing and add more if necessary.  Use the remainder as a salad dressing or mayo substitute.

Step 9

Chill for at least 30 minutes and serve.