Hellmanns potato salad
Classic Hellmann’s potato salad combines creamy mayonnaise with tender potatoes and crunchy vegetables, making a perfect side dish for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup Hellmann’s Real Mayonnaise
- 2 tablespoons Dijon mustard
- 3 celery stalks, finely chopped
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Cook the potatoes until tender but firm, about 10-12 minutes. Drain and set aside to cool.
- In a large bowl, mix the Hellmann’s mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth.
- Add the cooled potatoes, celery, red onion, and chopped eggs to the dressing. Gently fold to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours to allow flavors to blend.
- Before serving, sprinkle with fresh parsley and toss lightly.
Notes
For extra flavor, try adding chopped dill pickles or a dash of smoked paprika to the salad.