Hellmann’s Potato Salad Recipe
This creamy and tangy Hellmann’s Potato Salad Recipe is a classic side dish perfect for any occasion. Made with simple ingredients, it’s quick, customizable, and always a crowd-pleaser!
Ingredients
- 2 lbs Yukon Gold or red potatoes cut into 1-inch chunks
- 4 large eggs hard-boiled and chopped
- 1 cup celery finely diced
- ½ cup red onion finely chopped
- 1 cup Hellmann’s Real Mayonnaise
- 1 tablespoon Dijon or yellow mustard
- 1 teaspoon white or apple cider vinegar
- Salt and pepper to taste
- Optional: ¼ cup dill pickles or relish 1–2 tablespoons fresh herbs (parsley, dill, or chives)
Instructions
Cook the Potatoes :
- Place potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
Prepare the Eggs :
- Hard-boil the eggs, peel, and chop them into small pieces. Set aside.
Make the Dressing :
- In a medium bowl, whisk together Hellmann’s mayonnaise, mustard, vinegar, salt, and pepper. Adjust seasoning to taste.
Combine Ingredients :
- In a large mixing bowl, gently toss the warm potatoes with the dressing. Add chopped eggs, celery, onions, and optional mix-ins like pickles or herbs. Mix carefully to avoid breaking the potatoes.
Chill and Serve :
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature. Garnish with fresh herbs if desired.
Notes
Nutrition Information (Per Serving)
- Calories: 280 kcal
- Fat: 18g
- Protein: 5g
- Carbs: 25g
- Fiber: 2g
- Sugar: 4g