Hellmann's Potato Salad Recipe
This classic Hellmann's Potato Salad is creamy, tangy, and perfectly balanced with crisp celery, onion, and hard-boiled eggs. It’s a simple, crowd-pleasing side dish that pairs beautifully with barbecues, picnics, or any casual meal. Ready in under 30 minutes!
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.