Simplicity meets comfort in this Hellman’s Potato Salad Recipe, a side dish that brings people back to the table time and time again.
With just the right ratio of creamy mayo to zippy mustard and vinegar, it’s the kind of recipe that holds up next to anything off the grill.
Each forkful includes chunks of tender potato, crisp celery, savory pickles, and just the right touch of seasoning. It’s no surprise this potato salad is a go-to at cookouts and holiday gatherings alike.
If you love a reliable, homemade potato salad recipe that tastes like the classic you grew up with, this one delivers.
Hellman’s Potato Salad Recipe
Make this classic Hellman’s Potato Salad Recipe with tender potatoes, crisp veggies, and a creamy, tangy dressing—perfect for any occasion.
Recipe Overview
- Course: Side Dish
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Yield: 8 servings
- Calories per Serving: 250
Ingredients
- 2 pounds of potatoes (Yukon Gold or Russet)
- 1 cup Hellman’s Real Mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs, chopped
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Prepare The Potatoes
- Peel And Chop Potatoes: I start by peeling the potatoes and chopping them into 1-inch cubes for even cooking.
- Boil The Potatoes: Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, until tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare The Dressing
- Mix The Dressing: In a large mixing bowl, I combine Hellman’s Real Mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Mix well until thoroughly combined.
Step 3: Assemble The Salad
- Add Vegetables And Eggs: Add the chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Stir to combine.
- Combine with Potatoes: Gently fold the cooled potatoes into the dressing mixture, ensuring all the potatoes are well-coated.
Step 4: Chill And Serve
- Chill The Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish And Serve: Just before serving, garnish with fresh parsley if desired. Serve chilled and enjoy!
Tips For The Best Potato Salad
- Choose The Right Potatoes: Yukon Gold or Russet potatoes work best because of their texture and flavor.
- Cool The Potatoes: Letting the potatoes cool slightly before mixing with the dressing prevents the mayonnaise from becoming too runny.
- Customize Your Salad: Feel free to add ingredients like chopped bell peppers, green onions, or bacon bits for a unique twist.
- Make Ahead: Potato salad tastes even better the next day, so prepare it in advance and store it in the refrigerator until ready to serve.
Why Hellman’s Mayonnaise?
Hellman’s Real Mayonnaise is the key ingredient that makes this salad stand out. Its creamy texture and rich flavor enhance the overall taste, ensuring your potato salad is a crowd-pleaser.
Conclusion
Hellman’s Potato Salad has become a staple in my kitchen, and I’m sure it will in yours too. With its creamy dressing, crunchy vegetables, and tender potatoes, it’s the perfect side dish for any occasion. Try this recipe for your next gathering and see how quickly it disappears from the table!
Thanks for stopping by Naznin’s Kitchen. I am eager to know how this recipe turns out for you. Don’t forget to share your thoughts and any variations you tried in the comments below. Happy cooking!
Quick & Easy Hellman’s Potato Salad Recipe
Ingredients
- 2 pounds of potatoes Yukon Gold or Russet
- 1 cup Hellman’s Real Mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs chopped
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Step 1: Prepare The Potatoes
- Peel And Chop Potatoes: I start by peeling the potatoes and chopping them into 1-inch cubes for even cooking.
- Boil The Potatoes: Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, until tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare The Dressing
- Mix The Dressing: In a large mixing bowl, I combine Hellman’s Real Mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Mix well until thoroughly combined.
Step 3: Assemble The Salad
- Add Vegetables And Eggs: Add the chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Stir to combine.
- Combine with Potatoes: Gently fold the cooled potatoes into the dressing mixture, ensuring all the potatoes are well-coated.
Step 4: Chill And Serve
- Chill The Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish And Serve: Just before serving, garnish with fresh parsley if desired. Serve chilled and enjoy!
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