I love the idea of using kala namack. I tried this recipe out today and the salad came out super delicious. I love potatoes and can never get enough of them. The fact that this recipe is vegan is an added bonus

This recipe is my husband’s new favorite! The first time I made it (for the Opening Ceremonies of the 2016 Olympic Games in Rio), I used sea salt since none of my gourmet bulk spice stores had kala namak. Fresh from the Instant Pot, we loved it! Determined to make it the best it could be, I ordered the special black salt from amazon and made another batch immediately. It *was* even better than the first time! Thinking I might add even more nutrition and flavor, the next time I added cubed sweet potato, but it was no improvement. I’m through adjusting your recipe; it’s perfect! Note: the only thing I find necessary to adjust is the time to cook the potatoes. When I’ve used fresh, local potatoes (those less than a couple weeks out of the ground), they have fallen apart in the recommended cooking time. More stable potatoes were done perfectly when I followed your recipe. I’ve pre-ordered your new The Ultimate Vegan Instant Pot Cookbook because I know there will be other favorite recipes there. Thanks! If you’ve checked the calendar, the Olympics are still in full swing; this recipe is so good that I’ve made it three times already!

Thank you so much for the salt suggestion. I’ve been experimenting with vegan potato salad this summer and still not quite there with a good substitute. Perhaps that salt will do the trick. I do love veggies in my potato salad, have never mixed in corn, but I can taste it already!