Hellmann's Potato Salad

A creamy and tangy potato salad made with Hellmann's Real Mayonnaise, perfect for family gatherings and barbecues.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 250

Core Ingredients

2 lbs waxy potatoes (Yukon Gold or red), peeled and cubed Use waxy potatoes for better texture.
1 cup Hellmann’s Real Mayonnaise Core ingredient that binds the salad.
2 stalks celery, finely chopped Adds a refreshing crunch.
½ cup red onion, finely diced For a hint of sharpness.
3 pieces hard-boiled eggs, peeled and chopped Adds richness and texture.
¼ cup dill pickles or sweet relish, finely chopped For tanginess.
1 tbsp yellow or Dijon mustard Adds zest.
to taste salt and pepper Essential seasonings.

Optional Add-Ins

Preparing the Potatoes

Peel and cube the potatoes into evenly sized cubes (about 1 inch).
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool to room temperature.

Preparing the Dressing

In a mixing bowl, whisk together Hellmann’s Real Mayonnaise, mustard, and relish.
Add a pinch of salt and pepper, adjusting to taste.

Assembling the Salad

Add the cooled potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.
Fold in the celery, onions, and chopped eggs carefully.
Cover and refrigerate for at least 1 hour.

Garnishing and Serving

Cool potatoes completely before mixing. Store in an airtight container for up to 3 days. Avoid freezing.