Plant based potato salad. This is absolutely a fantastic recipe. Compliments of kathysvegankitchen.com. I use The recipe just as she posted it. I do Not however add all of the extra added veggies but I will try that sometime. It’s closer to the version I grew up with without the extra veggies and with dill pickles.

Ingredients

• 8 small Yukon gold potatoes peeled and cut into large equal sized pieces
• 2 Tablespoons fresh parsley
• 2 Tablespoons fresh dill chopped
• 1/4-1/2 cup chopped dill pickles
• optional ingredients:
• 1 red bell pepper diced
• 1/2 small onion diced
• 5 stalks celery diced
• 1 bunch green onion chopped

Potato Salad Dressing Ingredients

• 1/2 cup raw cashews soaked overnight and rinsed (optional: white beans can be used as a substitute)
• 1/4 cup water
• 3 Tablespoons yellow mustard
• 2 teaspoons garlic powder

Instructions

• I cook the potatoes whole in the instant pot on manual for 13 minutes
• Run cold water over the potatoes to cool and drain.
• Let the potatoes cool, Peel and chop potatoes.
• Add the remaining salad ingredients
• For the dressing rinse and drain the cashews
• Add the rest of the remaining ingredients
• Gently stir
  
• Cover and store in the refrigerator until ready to serve.