Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
1 cup Hellmann’s mayonnaise
1–2 tbsp Dijon or yellow mustard
2–3 hard-boiled eggs, chopped
2 celery ribs, finely diced
¼ cup red onion or green onion, chopped
2 tbsp sweet pickle relish (optional)
Salt and pepper to taste
1 tbsp chopped fresh parsley (optional garnish)
Instructions
Place cubed potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook 10–12 minutes or until fork-tender.
Drain and cool completely.
In a large mixing bowl, whisk together Hellmann’s mayonnaise, mustard, salt, and pepper.
Add celery, onions, chopped eggs, and pickle relish. Mix until evenly combined.
Gently fold in the cooled potatoes.
Cover and chill for at least 1 hour before serving.
Garnish with fresh parsley or paprika if desired.
Notes
Tip: For creamier texture, slightly mash a few potatoes before mixing.
Make Ahead: Best made the day before to allow flavors to develop.
Variations: Add bacon, avocado, dill pickles, or use light mayo or Greek yogurt for a lighter twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg