Vegan Brazilian Idaho® Potato Salad

Brazilian potato salad has a mayo-based dressing and hard-boiled eggs just like American potato salad. Since this is a vegan recipe we’re using a special salt that tastes like eggs instead of real eggs - it’s called kala namak and you can find it online or at Indian groceries. 

Don't have a instant pot/pressure cooker – not to worry. There's stovetop preps included too!

Ingredients:

Instant Pot Ingredients:*
  • 4 cups Idaho® potatoes, cut into bite-sized pieces
  • 2 cups water
  • 1 ½ cup diced carrots 
  • 1 cup green peas (fresh or thawed frozen)
  • 1 cup corn kernels (fresh or thawed frozen)
Dressing Ingredients:
  • ¼ cup plus 1 tablespoon vegan mayo
  • 10 black or green olives, minced
  • 1 teaspoon kala namak (or ½ teaspoon regular salt)
  • ½ teaspoon ground black pepper

Directions:

  1. Place the potatoes, water, and carrots into your Instant Pot* and cook on manual, high pressure, for 10 minutes. 
  2. Manually release the pressure and remove the lid. Add the peas and corn, replace the lid and cook on manual, low pressure, for 0 minutes. Yes, I really mean zero minutes.
  3. Once it's done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually. 
  4. Pour everything into a colander and rinse with cold water to stop the cooking. Set aside.
  5. Mixing the dressing ingredients together in a measuring cup or small bowl
  6. In a large mixing bowl add the cooled vegetables and the dressing then mix well.
  7. You can serve it as is, or chill for an hour.

*Note: If you don’t have an Instant Pot, you can still make this delicious salad. Just cook the potatoes and carrots in a pot on your stove over medium heat until they are easily pierced with a fork. Remove from heat and add peas and corn, cover and let sit for about 5 minutes, or until the peas and corn are cooked. Then start on step 4 above.

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Yield: 6-8 servings

Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking

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