Vegan Hellmann's Potato Salad Recipe with Fresh Vegetables
A creamy, plant-based adaptation of the classic Hellmann's potato salad recipe featuring fresh vegetables and vegan mayo. This crowd-pleasing dish maintains the traditional flavor profile while being 100% vegan-friendly, perfect for summer barbecues and family gatherings.
Ingredients
- 2 lbs Yukon Gold or Red Bliss potatoes cubed
- 1 cup vegan mayonnaise store-bought or homemade
- 1 cup celery finely diced
- 1/2 cup red onion thinly sliced
- 1/2 cup dill pickles chopped
- 1/4 cup fresh herbs dill and chives, minced
- 1/2 cup red bell pepper diced (optional)
- Salt and pepper to taste
Instructions
- Wash and cut potatoes into uniform, bite-sized cubes
- Place potatoes in a large pot and cover with cold water; add salt
- Bring to a boil over medium-high heat, then reduce to simmer
- Cook for 15-20 minutes until tender but still firm
- Drain well and let cool
- While potatoes cool, prepare vegetables according to specifications
- In a large bowl, combine cooled potatoes with vegan mayo
- Add chopped vegetables and herbs
- Season with salt and pepper to taste
- Chill for at least 1 hour before serving
Notes
- Store in refrigerator for up to 5 days
- Best served chilled or at room temperature
- Can be customized with additional vegetables or protein alternatives
- For best results, let flavors meld for at least an hour before serving
- Add more vegan mayo if mixture seems dry
- Adjust seasonings to taste before final chilling