Hellmanns potato salad
Classic Hellmann’s potato salad combines tender potatoes with creamy mayonnaise and tangy mustard for a deliciously simple side dish perfect for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 3 pounds potatoes (Yukon Gold or red), peeled and cut into chunks
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons yellow mustard
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat and cook potatoes until tender but still firm, about 10-15 minutes. Drain and let cool.
- In a large mixing bowl, combine Hellmann’s mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper.
- Add cooled potatoes, chopped hard-boiled eggs, celery, red onion, and sweet pickle relish to the bowl.
- Gently fold all ingredients together until evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
- Garnish with fresh parsley just before serving, if desired.
Notes
For extra flavor, try adding a teaspoon of smoked paprika or a dash of hot sauce to the dressing before mixing.
Find it online: https://wayofmama.com/hellmanns-potato-salad/