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hellmann's potato salad recipe-grantrecipes

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 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 lbs waxy potatoes (Yukon Gold or red), peeled and cubed Use waxy potatoes for best texture.
  • 1 cup Hellmann’s Real Mayonnaise This is the star ingredient.
  • 2 stalks celery, finely chopped Adds a refreshing crunch.
  • ½ cup red onion, finely diced Can substitute with green onions for milder flavor.
  • 3 hard-boiled eggs, peeled and chopped Adds richness and texture.
  • ¼ cup dill pickles or sweet relish, finely chopped Choose based on preference for sweetness or tang.
  • 1 tbsp yellow or Dijon mustard Adding mustard enhances flavor.
  • Salt and pepper to taste Essential for seasoning.
Optional Add-Ins
  • 6 slices bacon bits, cooked and crumbled For smoky flavor.
  • Fresh herbs (parsley, dill, chives), chopped For added freshness.
  • Peas For color and sweetness.
  • Paprika For garnish and flavor.

Method
 

Preparing the Potatoes
  1. Peel the potatoes and cut them into evenly sized cubes (about 1 inch).
  2. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
  3. Bring the water to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.
  4. Drain the potatoes and let them cool to room temperature.
Preparing the Dressing
  1. In a large mixing bowl, whisk together Hellmann’s Real Mayonnaise, mustard, and relish.
  2. Add salt and pepper to taste.
Assembling the Salad
  1. Add the cooled potatoes to the dressing and gently toss to coat.
  2. Fold in celery, onions, and chopped eggs.
  3. Cover and refrigerate for at least 1 hour.
Final Touches
  1. Before serving, sprinkle with chopped parsley or paprika.
  2. Serve cold for the best flavor.

Notes

Store in an airtight container for up to 3 days. Avoid freezing to maintain texture.