Vegan Instant Pot Brazilian Potato Salad

Potato salad is a southern summer tradition, but I was shocked to see how close Brazilian Potato Salad is to the version I grew up with. This one is speckled with peas, carrots, and corn, with some vegan eggy flavors too.

I had some real research to do when the Idaho Potato Commission asked me to create a recipe for Brazilian Potato Salad. I hadn’t ever had it, but the more I read, the more familiar it seemed. This post is sponsored by the Idaho Potato Commission because potatoes are delicious!

It’s a lot like American potato salad because it’s mayo-based and egga but also includes olives and veggies. Of course today I’m going to make a vegan version of it!

How to veganize potato salad recipes that call for eggs

First off regular mayo contains eggs, while vegan mayos does not. But how can you get that eggy flavor without eggs?

The secret is to add some Kala namak, an Indian salt that has a high sulfur content that makes food taste like eggs.

It seems to have less sodium than table salt because i can add more to make it the egg flavor more prominent without over salting the dish.

Can I make this recipe without an electric pressure cooker?

The potatoes and veggies are cooked in an Instant Pot if you have one. If not, you can easily cook them on the stove. But you may be one of the thousands of people who bought one on sale at the Amazon Prime sale.

How do you know when Idaho potatoes are bad?

Here are some of the signs your uncooked potatoes have gone bad: dark stains on the skin, a soft or mushy texture, and a terrible odor.

Meanwhile, cooked potatoes may have visible mold or a strong odor, but they can also start spoiling without noticeable signs. So, it’s best to eat cooked potatoes within 4 days of cooking.

What is so special about Idaho potatoes?

Idaho’s rich soil, clear and clean water, pure air, and climate all combine to produce potatoes that are superior to those grown anywhere else.

Generally, potatoes appear to grow better in light soils, such as volcanic ash, which contains lots of trace minerals that help grow the best potatoes.

Are potatoes healthy?

Yes! One Idaho potato contains about 110 calories, 26 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, and 3 grams of protein.

They’re also cholesterol- and fat-free, with lots of fiber and potassium, delivering 18% of the daily amount you need. Not to mention that they are the perfect base for a starch-heavy plant-based diet.

Are green peas good for you?

Peas are an excellent source of vitamins C and E, zinc, and other antioxidants that help your immune system stay strong. Other nutrients, including vitamins A and B, may help reduce inflammation and the risk of developing chronic illnesses such as diabetes, arthritis, and heart disease.

When are green peas in season?

Typically in April or May! Peas are spring veggies and are delicious in anything from pasta to drinks (like cocktails). Anyway, you can always get frozen peas instead to have a taste of spring even during the winter months.

Can dogs eat corn kernels?

Corn kernels are safe and okay with dogs. Even cats love them! Just watch puppies or smaller dogs closely so they won’t choke on kernels.

Tip: Feed only the kernels, not the cob. If your dog eats a portion of the cob, it may have an intestinal obstruction, which can result in digestive problems.

Is vegan mayo healthier than regular mayo?

Vegan mayo is generally healthier than mayo made with dairy and eggs, as it has fewer saturated fats. Some brands like Vegenaise are cholesterol-free and preservative-free!

Of course, like all other things, just keep in mind to use vegan mayonnaise in moderation and as part of a balanced diet.

Does vegan mayo taste good?

I haven’t tried every brand out there yet, but Vegenaise has a delightfully smooth and airy texture that’s much less goopy than store-bought mayo.

Surprisingly, many vegan mayos tastes even better than egg-based mayos. Also, it contains less saturated fat and cholesterol, so that’s a bonus too.

Is Kala namak good for health?

Kala namak, also known as “Himalayan black salt” or simply, “black salt,” contains antioxidants and has low sodium content.

Plus, it has lots of vital minerals such as iron, magnesium, and calcium, all of which are necessary for maintaining a healthy body.

How do I use black salt?

Both Indian and Asian cuisines use black salt to enhance flavor. Kala namak is an Indian condiment that you can use in many dishes, including pickles, salads, chutneys, and fruit salads.

In vegan food, we use it to bring that sulfur flavor where eggs would be used in a traditional recipe. It also has a characteristic earthy flavor, so you can use it as a finishing salt on dishes.

I use it in my slow cooker tofu scrambles, vegan tofu “egg” salad, and even homemade vegan mayo to give it an eggy flavor. It’s always in my toolbox!

What are the ingredients for this Vegan Brazilian Potato Salad?

The first list of ingredients go into your Instant Pot, while the rest boost the flavors of this salad. (Note: you can cook them on your stove instead.)

Instant Pot Ingredients

• Idaho® potatoes, cut into bite-sized pieces
• Water
• Carrots
• Green peas, fresh or frozen
• Corn kernels, fresh or frozen

Dressing Ingredients

• Vegan mayo – homemade or store-bought
• Black or green olives, minced
• Kala namak, to taste (or regular salt)
• Ground black pepper

How to Make a Vegan Brazilian Potato Salad

Here’s how to make it quick inside your Instant Pot.

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.

More potato recipes to try

If you love potatoes like me, be sure to check out my other potato salad recipes: Instant Pot Rainbow Panzanella Salad and Instant Pot Indian Potato Salad. 

Looking for more of meal? My curried vegetable stuffed potato is the perfect meal and so are my potato burgers.