hellmanns potato salad recipe
This Hellmann's potato salad recipe is a classic, family go-to, renowned for its creamy texture and tangy-sweet flavor profile. It's a simple, versatile, and delicious side dish perfect for any occasion, from busy weeknights to big family gatherings and potlucks, guaranteed to be a crowd-pleaser and memory maker.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 10 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 lbs Potatoes
1 cup Hellmann’s Real Mayonnaise
2 stalks Celery
0.5 cup Red Onio
4 large Hard-boiled Eggs
0.25 cup Dill Pickles
1 tbsp Yellow Mustard
1 tbsp Apple Cider Vinegar
1 tsp Sugar
1 tsp Salt
0.5 tsp Black Pepper
2 tbsp Fresh Parsley
Instructions
- Wash and peel (optional) potatoes. Cut into 3/4-inch cubes, ensuring uniform size
- Place cubed potatoes in a large pot, cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes until fork-tender but not mushy
- Drain potatoes in a colander and gently shake to evaporate excess water. Let them cool completely
- While potatoes cool, finely chop celery, red onion, hard-boiled eggs, and dill pickles
- In a large bowl, whisk together Hellmann's Real Mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth
- Add the cooled potatoes, chopped celery, red onion, hard-boiled eggs, and dill pickles to the dressing bowl
- Gently fold all ingredients together with a large spoon or spatula, being careful not to mash the potatoes
- Taste and adjust seasoning as needed (salt, pepper, vinegar, or sugar)
- Cover and refrigerate for at least 2 hours, or ideally overnight, to allow flavors to meld
- Before serving, stir and garnish with fresh chopped parsley. Serve cold
Notes
For best results, use waxy potatoes like Yukon Gold or Red Bliss as they hold their shape better and absorb the dressing beautifully.
Do not overcook potatoes; they should be fork-tender but still firm enough to hold their shape.
Ensure potatoes are cooled completely before mixing with the dressing to prevent a watery or gummy texture.
Season the potato cooking water generously with salt to build flavor from the start.
Chilling for at least 2 hours, or ideally overnight, is crucial for the flavors to meld and deepen.
Use Hellmann's Real Mayonnaise for the authentic creamy texture and balanced flavor.
Store in an airtight container in the refrigerator for 3-4 days. Always keep chilled due to mayonnaise and eggs.
If the potato salad seems dry after refrigeration, stir in a tablespoon or two of extra mayonnaise, a splash of apple cider vinegar, or a pinch more salt and pepper to revive it.
Find it online: https://powerecipe.com/hellmanns-potato-salad-recipe/