Potato salad is a global comfort food, from American backyard barbecues to European bistro tables. This Hellmann’s Potato Salad blends creamy mayo with subtle tang, echoing classic Southern flavors while inviting you to explore a simple, yet refined technique—perfect for any home cook eager to elevate a familiar dish.
Pair this salad with crisp, fresh sides like Chicken Enchilada Soup and creamy Butternut Squash Soup for a vibrant, textural feast that transports your palate across continents while staying rooted in Alabama’s love for bold, fresh flavors.
Chef tip: Cook your potatoes just until tender but still firm to maintain texture—a professional trick borrowed from French bistro kitchens that makes all the difference. Experiment with this salad as your go-to summer staple; it’s approachable, adaptable, and endlessly satisfying.
Why You’ll Be Hooked!
- I first discovered this salad on a Southern road trip; its creamy texture instantly felt like a warm, familiar hug.
- It fits seamlessly into my weeknight routine—quick to prep but impressively flavorful, perfect when you need both ease and taste.
- Over time, I’ve added fresh herbs for brightness, making it feel like a fresh twist on a classic.
- I love how well it pairs with lighter salads, turning a meal into a balanced, colorful spread without extra fuss.
- Bonus: it’s hearty enough to satisfy without weighing you down, so it’s a guilt-free comfort dish that keeps you energized.
Hellmann’s Potato Salad Recipe
Equipment
- 4-quart saucepot
- Strainer or colander
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Mixing spoon or spatula
Ingredients
- 1 cup Hellmann's mayonnaise
- 2 hard-cooked eggs, chopped
- 1 cup thinly sliced celery
- ¼ tsp ground black pepper
- 2 tbsp vinegar
- 2 lbs potatoes, peeled and cut into 3/4-inch chunks
- 1 tsp sugar
- 1½ tsp salt
- ½ cup chopped onion
Instructions
- Place the potatoes in a 4-quart saucepot, cover them with water, and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for about 10 minutes or until the potatoes are tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix Hellmann’s Mayonnaise, vinegar, salt, sugar, and pepper until well combined.
- Add the potatoes, celery, onion, and chopped hard-boiled eggs to the bowl, then gently toss everything together.
- Serve chilled or at room temperature.
Notes
- For best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well.
- Adjust vinegar and sugar quantities to your taste for the perfect tangy-sweet balance.
- Gently toss ingredients to avoid breaking up the potatoes too much.
| Calories | 230.2kcal |
| Carbohydrates | 28.9g |
| Fiber | 2.9g |
| Fat | 11.3g |
| Protein | 4.3g |
| Cholesterol | 54.3g |
Tips To Ease Your Job!
- Prep ingredients ahead: Chop celery, onion, and hard-boiled eggs before cooking potatoes to save time later.
- Use uniform potato pieces: Cutting potatoes into similar sizes helps them cook evenly and speeds up the boiling process.
- Cool potatoes quickly: Spread boiled potatoes on a baking sheet or rinse with cold water to cool faster and prevent overcooking.
- Mix gently: Use a large spoon or spatula and fold ingredients carefully to keep potatoes intact and avoid mushiness.
- Taste as you go: Adjust seasoning gradually so you don’t overpower the salad with salt or vinegar.
