Hellmann’s Potato Salad Recipe
A cool, creamy dish made with perfectly boiled potatoes, crisp vegetables, and tangy dressing. This hellmann's potato salad recipe is a crowd-favorite for potlucks, picnics, or any casual get-together.
Ingredients
- 2 –3 pounds Yukon Gold or red potatoes peeled or unpeeled, cut into bite-size chunks
- 1 cup Hellmann’s Mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks celery finely chopped
- ½ cup red onion finely diced
- 2 –3 hard-boiled eggs chopped (optional)
- 1 –2 tablespoons pickle relish optional
- Salt and pepper to taste
(Optional) Fresh herbs like dill or parsley
Instructions
- Boil Potatoes: Place potatoes in a pot, cover with cold water, add salt, and bring to a gentle simmer. Cook until fork-tender, about 12–15 minutes.
- Drain & Cool: Drain the potatoes thoroughly and let them cool.
- Mix Dressing: In a large bowl, whisk together Hellmann’s mayonnaise, mustard, salt, and pepper. Stir in relish if desired.
- Add Veggies & Eggs: Fold in chopped celery, red onion, and optional hard-boiled eggs.
- Combine with Potatoes: Gently fold the cooled potatoes into the dressing mixture, adjusting seasoning as needed.
- Optional Herbs: Stir in freshly chopped herbs.
- Chill & Serve: Refrigerate for at least 30 minutes before serving.
Notes
Feel free to add or omit hard-boiled eggs, adjust the mustard for extra tang, and experiment with fresh herbs. For best results, choose waxy or all-purpose potatoes to maintain the ideal texture.