hellmann's potato salad
A classic, creamy potato salad made with Hellmann's Real Mayonnaise, perfect for picnics, barbecues, or family gatherings
Equipment
- Large Colander For draining boiled potatoes efficiently without losing any pieces.
- Digital Kitchen Scale To measure ingredients precisely, especially when adjusting portions for larger groups.
- Immersion Blender (Optional) If you prefer a smoother dressing, use an immersion blender to mix the mayonnaise, vinegar, and seasonings seamlessly.
Ingredients
For the Potatoes:
- 2 lbs about 5–6 medium red or gold waxy potatoes, peeled and diced into ¾-inch chunks 6
For the Dressing:
- 1 cup Hellmann's® Real Mayonnaise 4
- 2 tablespoons white vinegar or apple cider vinegar
- 1 ½ teaspoons salt
- 1 teaspoon sugar optional, for balancing acidity
- A pinch of black pepper
For Texture and Flavor:
- 1 cup finely chopped celery about 2–3 stalks
- ½ cup finely chopped onion white or red, depending on preference
- 2 –3 hard-boiled eggs sliced or chopped (optional but recommended for richness) 7
Optional Additions:
- Fresh herbs like parsley chives, or dill, chopped (for garnish and freshness)
- 2 –3 strips of cooked bacon crumbled (for a smoky twist) 9
- 1 tablespoon Dijon mustard for extra tang
Instructions
Step 1: Prepare the Potatoes
- Wash the potatoes thoroughly under cold water, then peel them if desired.
- Cut the potatoes into uniform ¾-inch chunks for even cooking.
- Place the diced potatoes in a large pot, cover with salted water, and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 10–15 minutes or until the potatoes are tender but still firm when pierced with a fork.
- Drain the potatoes and let them cool slightly (still warm is ideal for absorbing flavors).
Step 2: Hard-Boil the Eggs (Optional)
- Place eggs in a small pot, cover with cold water, and bring to a boil.
- Once boiling, reduce the heat, cover, and simmer for 9–12 minutes.
- Transfer the eggs to an ice bath to stop the cooking process.
- Peel the eggs and slice or chop them as desired.
Step 3: Make the Dressing
- In a mixing bowl, whisk together 1 cup of Hellmann's® Real Mayonnaise, 2 tablespoons of vinegar, 1 ½ teaspoons of salt, 1 teaspoon of sugar (if using), and a pinch of black pepper.
- Taste the dressing and adjust seasonings as needed.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooled potatoes, finely chopped celery, and minced onion.
- If using hard-boiled eggs, add them to the bowl now.
- Pour the prepared dressing over the potato mixture and gently fold everything together until evenly coated.
- Be careful not to mash the potatoes while stirring.
Step 5: Chill and Serve
- Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad one final stir and garnish with fresh herbs like parsley or chives, if desired.
- Serve chilled as a side dish for barbecues, picnics, or family meals.