The Last Potato Salad Recipe You'll Ever Need

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Get the recipe for this creamy vegan potato salad:
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*IN THIS VIDEO*
Dutch oven:
Serving bowl:
Citrus squeezer:

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Instant Pot 6 quart:
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Vitamix blender:
Vitamix 48-ounce container:
Stainless steel frying pan:
Cast iron skillet:
Nonstick frying pan:
Large Cutting Board:

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Comments

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44 COMMENTS

  1. Welcome back Nisha!! Can’t wait to try this recipe. Great job on the production value of this video. So glad you took that much needed vacay. It shows!! You’re as happy and goofy as ever. Love it! Side note, you’ve changed the way I cook forever and I love sharing your recipes and videos with my friends.

  2. Welcome back, Nisha. Already made this salad last summer (several times) and repeated it this summer for a non-vegan bbq, together with your salted caramel chocolate tart. Everyone at the bbq was amazed! This salad is much much better than the mayonnaise one. It lasts for several days in the fridge, so great for lunch boxes. Thank you again for amazing recipes!

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