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Creamy Vegan Potato Salad

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This creamy vegan potato salad recipe takes an old classic and makes it even tastier! Recipe 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

Nutritional information

 

Amount per serving

Energy (kcal)

522kcal

Energy (kJ)

2182kJ

Protein (g)

3.7g

Carbohydrate incl. fibre (g)

27.5g

Carbohydrate excl. fibre (g)

25.5g

Sugar (g)

4.2g

Fibre (g)

4.6g

Fat (g)

43.3g

Saturated fat (g)

6.5g

Unsaturated fat (g)

36.7g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.5g

Cholesterol (mg)

0mg

Sodium (mg)

689mg

Salt (g)

1.72g

Vitamin A (IU)

455IU

Vitamin C (mg)

32.8mg

Calcium (mg)

51mg

Iron (mg)

1.50mg

Potassium (mg)

780mg

  • 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.