Dairy-free means carefree and with this minimalistic Potato Salad Recipe. Bring this simple, mouthwatering and healthy potato salad recipe to your next family get-together or pot luck. My potato salad is refreshing instead of heavy which leaves you free to enjoy yourself fully.
Vegan and free of added salt, sugar, oil, gluten, nuts and seeds.
Reasons to love this recipe: less than 10 ingredients, low fat, simple, meal-prep friendly
Serves 2 as main meal, 6-8 as side dish
- 3 lbs (1.5 kilos) potatoes, cubed
- 3/4-1 cup fresh parsley, finely chopped
- 1/4 cup leek, finely chopped
- 1/4 cup white wine vinegar
- 1/2 cup finely chopped parsley
- Black pepper, to taste
- Any other spices or herbs (basil, paprika?)
Prepare pressure cooker with water and steamer basket.
Wash, peel and cube potatoes. Place potatoes in the pressure cooker, the place the lid on the cooker.
Turn heat to high and allow the cooker to come to full pressure. When pressure has been reached lower heat to cook for 6 minutes. You may need to adjust the timing to what suits your pressure cooker.
While potatoes cook, chop the leek and combine with the vinegar and pepper. Chop parsley and add to the leek mixture. Add any other desired spices to the mix and distribute all ingredients.
When potatoes are done, alternate between adding potatoes and dressing to a separate bowl until they are combined together— this reduces how much to salad needs to be mixed, which keeps the potatoes more intact.
Mix a few times to coat the potatoes evenly. Enjoy immediately or chilled.