The Best Hellmann's Potato Salad Recipe Ever!
A classic creamy side dish with tender potatoes, crunchy celery, tangy mustard, and a smooth mayo base. This Hellmann's potato salad recipe is easy to customize, crowd-friendly, and perfect for every picnic or potluck.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Cutting board
- Sharp knife
- Measuring cups/spoons
- Spatula
Ingredients
- 2 pounds potatoes russet, red, or Yukon Gold
- 1 cup Hellmann’s Mayonnaise
- 1 tablespoon yellow mustard
- 2 stalks celery finely chopped
- ½ cup red onion diced
- 2 –3 hard-boiled eggs chopped (optional)
- Salt and pepper to taste
(Optional) Fresh herbs like chives or dill
(Optional) Pickle relish or diced pickles
Instructions
- Peel (optional) and chop potatoes into 1-inch chunks.
- Place potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender (10–15 minutes).
- Drain potatoes and let them cool.
- In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- Stir in celery, onion, and chopped hard-boiled eggs if using.
- Fold in the cooled potatoes, coating them thoroughly.
- Adjust seasonings as needed.
- Chill in the fridge for at least 2 hours before serving.
Notes
Allergen Alert: Contains eggs (in both the mayonnaise and the hard-boiled eggs).
Ingredient Tip: Choose potatoes that are firm and free from bruises for the best texture.
Ingredient Tip: Choose potatoes that are firm and free from bruises for the best texture.