Description
This Hellmann’s Potato Salad recipe combines tender potatoes, creamy Hellmann’s mayonnaise, crunchy celery, and tangy mustard, creating a delicious and refreshing side dish. Perfect for picnics, barbecues, or casual meals, it’s easy to prepare and always a crowd-pleaser!
Ingredients
Scale
- 3 pounds waxy potatoes (Yukon Gold or Red)
- 1 to 1.5 cups Hellmann’s mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ cup diced onion
- 1 cup diced celery
- 1 cup diced pickles (optional)
- 3–4 hard-boiled eggs (chopped)
- Salt and black pepper to taste
- Paprika (for garnish)
Instructions
- Cook Potatoes: Boil the potatoes whole in salted water for 15-20 minutes, until tender. Cool and dice into bite-sized pieces.
- Mix Dressing: In a large bowl, combine Hellmann’s mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth.
- Combine Ingredients: Fold in the diced potatoes, onions, celery, pickles, and hard-boiled eggs into the dressing. Mix gently to avoid mashing the potatoes.
- Season: Add salt and pepper to taste. Adjust flavors as needed.
- Chill: Refrigerate for at least an hour before serving to allow the flavors to meld.
- Garnish & Serve: Sprinkle with paprika and serve chilled.
Notes
For extra flavor, try adding a tablespoon of fresh herbs like dill or parsley, or mix in diced pickles for a tangy twist!
- Prep Time: 15
- Cook Time: 20
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290kcal
- Sugar: 2 g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65 mg