I love eating potato salad straight from the fridge on super hot days. Don’t make the mistake of heating your house up when cooking it. My Plant Based Instant Pot Potato Salad keeps your house cool while it’s cooking and it cools you down while you eat it.
Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
Cook on high for 4 minutes. Release the pressure naturally.
Carefully remove the steamers and run cold water over the potatoes until they are cool.
For the Dressing
Add all the dressing ingredients to a bowl, blender, or food processor. If you're using a bowl whisk until foamy and thick, or blend or process until it thickens.
Assemble the Salad
Add the cooled potatoes and green beans to a large bowl. Add 1/2 of the salad dressing and gently mix.
Add the tomatoes and olives, if using. Add in more dressing as needed.