Farmer’s Market Vegan Potato Salad

Colorado Springs-area readers: I will be teaching a free vegan pressure cooking 101 class at the new Natural Grocers in Monument tomorrow night. Find all the details here.

I’m excited to share a simple recipe that I pulled together yesterday. My morning was getting away from me because Mondays I’m in the studio for my radio show at noon; therefore, I’m usually finalizing the script a few hours in advance. (By the way, yesterday’s show with Dreena Burton on raising vegan children and Hillary Rettig on “nonperfectionist” veganism was really informative. I learned so much! You can take a listen here.)

I wanted to prepare something quick to have for lunch at the office after the show. I spied a few potatoes on the counter + these finds from the farmer’s market.

purple and green vegetables

I grabbed these colorful tomatoes and peppers Sunday where my friends Cindy and Alison joined me at the Downtown Sunday Market in Colorado Springs.

at the farmer's market

Cindy and I passed out free samples of vegan food + recipes (cucumber and onion quinoa salad from me and a delicious banana cocoa snack cake from Cindy) and Alison shared Mercy for Animals literature. Our “mini vegan pop-up market” tent was right next to the vendor with the vibrant green and purple vegetables and I couldn’t resist a little produce shopping.

In a short amount of time, thanks to the pressure cooker, I was able to make a quick and flavorful vegan potato salad: green tomatoes, purple bell pepper and Pueblo peppers from the market + potatoes, red onion, vegan mayo and rice vinegar.

farmer's market potato salad | JL Fields on JLgoesVegan.com

I had it for lunch with a few Field Roast deli slices rolled up in romaine lettuce leaves and we had it last night with grilled sausages.

field roast sausage and farmer's market potato salad

Lightly seasoned and super-fresh, I think you’re going to love this recipe!

Farmer’s Market Potato Salad

by JL Fields @ JL goes Vegan

Ingredients (Serves 6 – 8)

  • 3 large potatoes, cubed
  • Pinch of salt
  • 2 small green tomatoes, diced (about 2 cups)
  • 1 purple bell pepper (or other bell pepper), diced (about 1 cup)
  • 2 teaspoons hot pepper (I used Pueblo peppers), finely diced (more or less based on how hot you want to go!)
  • 1 cup chopped red onion
  • 1/4 cup vegan mayo (I used Just Mayo)
  • 2 tablespoons rice vinegar (I used sweet and tangy Marukan)
  • 1/4 teaspoon ground black pepper

Instructions

Set a trivet in the pressure cooker.

Pour 1 – 2 cups water into the uncovered pressure cooker and bring to a boil.

Place cubed potatoes into a steam basket and set on the trivet.

Sprinkle a pinch or two of salt over the potatoes.

Cover the pressure cooker and bring to pressure. Cook at high pressure for 3 minutes. Allow for a natural release (release after 10 minutes).

Allow the potatoes to cool by either transferring to a large bowl and set aside or place the pressure cooker (or electric pressure cooker insert) in a large bowl of cold water.

Once potatoes are cooled to lukewarm, toss with the remaining ingredients in a large bowl. Transfer to an airtight container and refrigerate for a couple of hours before serving.

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