Homemade Garden Vegetable Potato Salad is full of potatoes and fresh vegetables and an easy dill mayonnaise dressing. This simple potato salad is packed with flavor and perfect for summer parties and picnics!
This is a sponsored conversation written by me on behalf of Hellmann’s. The opinions and text are all mine.
You may remember my recent recipe for these delicious Veggie Burgers with Hellmann’s. I’m so happy to be working with them again and sharing another recipe featuring their Plant-Based Mayonnaise! This easy homemade Garden Vegetable Potato Salad is packed with fresh vegetables, potatoes, and a simple dill mayonnaise dressing. It makes a great side dish for all your summer meals and it’s perfect for the whole family.
I’ve heard many of you mention that you’re always trying to add more plant-based products to your diet. If you haven’t already given Hellmann’s Plant-Based Mayonnaise a try, give it a try soon! It’s an easy switch from regular mayonnaise and it’s 100% plant-based. Plus it has the same great taste as Hellmann’s Real Mayonnaise. Win-win!
Hellmann’s Plant-Based mayonnaise and its creamy texture make it the perfect addition to all your favorite recipes that use mayonnaise. It was a great addition to this Garden Vegetable Potato Salad. It has the same creamy mayonnaise texture and the same delicious taste that worked well with all the fresh vegetables in this salad!
This easy Garden Vegetable Potato Salad doesn’t really require any special equipment, but here are a few things that are nice to have around to help…
Equipment You May Need
- Small Whisk – A mini whisk works great to quickly mix the dressing together.
- Spatula – A silicone spatula is perfect for folding the potatoes into the dressing so that the potatoes don’t break or get accidentally mashed.
- Cutting Board – Lots of veggies to cut so you’ll need a good cutting board.
- Corn Stripper – Try one of these corn strippers to quickly remove fresh corn from the cob.
(Full printable recipe card is at bottom of post.)
Garden Vegetable Potato Salad Ingredients
- Hellmann’s Plant-Based Mayonnaise – The mayonnaise is the base for the simple creamy dill dressing.
- Dill – I love fresh dill in potato salad, but you can use your favorite fresh herb(s).
- Mustard – I used Dijon mustard, but yellow mustard would work as well in a pinch.
- Salt/Pepper – Just a little in the dressing, but I also like to salt my water when boiling the potatoes.
- Potatoes – I used mini red potatoes, but you can use any variety you like or even cauliflower.
- Corn – Fresh corn cut from the cob is delicious in this salad, but you could also use defrosted frozen or drained canned corn if you need to.
- Bell Pepper – Red bell pepper gives a lot of color, but you could also use green or yellow bell pepper.
- Celery – Celery gives a lot of good crunch to this potato salad.
- Peas – You can use fresh blanched peas, defrosted frozen peas, or drained canned peas.
- Scallions – Chives or finely chopped red onion would also work.
How to Make Garden Vegetable Potato Salad
Step One: Make the dressing by mixing together all of the dressing ingredients in a large bowl, set aside.
Step Two: Cook potatoes until tender. Drain and cool slightly.
Step Three: Combine the dressing, vegetables, and potatoes. Cover and refrigerate.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Cover and refrigerate the potato salad for at least a few hours or overnight before serving.
- Before serving, you can add a little more fresh dill or chopped scallions to the top of the salad. Or even a few sprinkles of paprika would be a nice touch.
- Serve the potato salad with your favorite summer food like sandwiches, burgers, or BBQ.
Quick Tips for Best Results
- Fresh herbs and fresh vegetables are the way to go for this recipe for best results. You can use canned or defrosted vegetables, as well as dried herbs, in a pinch but your results will vary.
- Be sure to refrigerate the salad before serving to give the ingredients time to come together.
- Be careful to not overcook the potatoes and also be careful when folding the potatoes in the dressing so that you do not break up or mash the potatoes.
Garden Vegetable Potato Salad FAQ
How should I store the potato salad?
Store the potato salad covered in the refrigerator.
How long will the potato salad last?
It will last a few days if well covered in the refrigerator.
Substitutions?
Instead of dill, you can use your favorite fresh or dried herb(s). Instead of the veggies used including the celery, bell pepper, corn, peas, and green onion, you can use your favorite vegetables such as chopped carrots, green beans, radishes, tomatoes, and/or cucumbers.
What else can I add to this recipe?
You could also add other favorite vegetables (list above). You can also add a little vinegar and/or sugar (or your favorite sweetener) for more of a sweet and sour type dressing. Chopped hard-boiled eggs are also another great addition, although not vegan friendly.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is vegan but be sure to check particular products/brands you use.
Vegetarian – It’s vegetarian.
Low-Carb – Instead of potatoes you could substitute chopped precooked cauliflower for a lower-carb option.
Gluten-Free – This recipe is gluten-free but check any particular products/brands you use.
Other Plant-Based Side Dish Recipes From Hellmann’s You May Enjoy
Hope you enjoy this Garden Vegetable Potato Salad recipe! Tell me in the comments what veggies you used in this recipe.
Be sure to check out Hellmann’s for other delicious plant-based recipes!
Garden Vegetable Potato Salad
Ingredients
Potato Salad Dressing:
- 1/2 cup Hellmann's Plant-Based Mayonnaise
- 2 Tablespoons fresh dill chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Potato Salad:
- 1 1/2 pounds small red potatoes cubed
- 1/2 cup fresh corn kernels precooked & cooled
- 1/2 cup bell pepper chopped
- 1/2 cup celery chopped
- 1/2 cup fresh peas precooked & cooled
- 2 Tablespoons fresh scallions chopped
Instructions
- In a large bowl whisk together the mayonnaise, dill, mustard, salt, and pepper until well combined. Set aside.
- Meanwhile, place cubed potatoes in a large saucepan and fill with water. Cover pot, place over high heat, and bring to a boil. Reduce heat and cook uncovered for about 8-10 minutes or until potatoes are tender. Drain well and set aside to cool slightly.
- Mix corn, bell pepper, celery, peas, and scallions into dressing in large bowl. Gently fold in potatoes. Cover and refrigerate at least 2 hours before serving for best results.
Notes
- I like to add a good amount of salt to the water when cooking the potatoes.
- Make the potato salad the day before or a few hours before serving for best results.
- You can also add a little sugar/sweetener and/or vinegar to the dressing for more of a sweet and sour dressing.
- Fresh vegetables work well in this salad, but you can also use canned or defrosted frozen corn and/or peas.
- Instead of the vegetables in the potato salad, use 2-3 cups of your favorites or whatever you have around including tomatoes, cucumbers, radishes, carrots, and/or green beans.
- Chopped hard-boiled eggs would also be delicious in this potato salad (but not vegan-friendly).
- If you don’t like dill, you can use your favorite fresh and/or dried herbs.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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