Fat-Free Vegan Potato Salad

Wash and scrub the potatoes (6 red).

For Instant Pot: Add the [steamer trivet] to your [instant pot], then the potatoes (6 red) and water (1.5 cups). Set to Manual and cook for min (4). Allow natural pressure release. Start 4m timer

For Stovetop: Add the potatoes (6 red) to a [large saucepan] and cover with [water]. Boil until just fork tender, for min (5) to min (10). Start 10m timer

Remove and drain [red potatoes], then set aside in the refrigerator to cool.

Finely chop celery (2 ribs), onion (0.25 red), bell pepper (0.25 red), and pickle relish (3 tbsp). Combine all chopped ingredients in a [large bowl].

For the dressing, drain and rinse the cannellini (15 oz). Add them to your [blender] along with lemon juice (3 tbsp), red wine vinegar (1 tbsp), white miso (1 tbsp), dijon mustard (1 tbsp), dill pickle juice (1 tbsp), maple syrup (1 tbsp), garlic powder (0.5 tsp), ground pepper (0.5 tsp), celery seed (0.5 tsp), onion powder (0.25 tsp), and salt (0.25 tsp). Blend on high until smooth. Add water (1 tbsp) at a time to thin if needed.

Chop the cooled [red potatoes]. Carefully mix them with the chopped [celery], [red onion], [red bell pepper], and [pickle relish] in the [large bowl].

Fold in at least dressing (1 cup) (or as much as you like) into the [salad] using a [rubber spatula]. Mix carefully.

Chill for at least min (30) and serve. Start 30m timer

Garnish with a dusting of [paprika] if desired.