Creamy Vegan Potato Salad

Vegan potato salad


5 mins 


15 mins 


This creamy vegan potato salad recipe takes an old classic and makes it even tastier! \r\n\r\nRecipe and imagery development courtesy of Phitzee.


  • 3 cups baby potatoes
  • 1 cup chopped celery
  • 3 stalks spring onion
  • 1 tablespoon finely cut fresh chives
  • 1 tablespoon fresh dill
  • 1 cup Hellmann’s® Vegan Mayo
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Hellmann's American Style Yellow Mustard
  • A pinch sea salt
  • A pinch black pepper

  1. Amount per Serving
Title Amount per Serving
Energy 319.64 kcal
Protein 7.05 g
Sugar 18.47 g
Fibre 6.59 g
Fat 10.34 g
Saturated fat 7.59 g


  1. Cook the chopped potatoes in gently boiling water until tender when pierced with a fork. This usually takes around 15 minutes, depending on size.

  2. In the meantime, whisk the mayo, vinegar, mustard, salt and pepper in a separate bowl until well combined. Then throw in the chopped celery, spring onion, chives and dill and mix further.

  3. Once the potatoes are cooked, let them cool before bringing them together with the sauce. Give everything a final gentle stir and put in the fridge to cool 2-4 hours before serving.