Quick & Easy Hellman’s Potato Salad
A classic and creamy Hellman's Potato Salad Recipe made with tender potatoes, crisp vegetables, dill pickles, and a tangy mayo-based dressing. Perfect for cookouts, picnics, or a comforting side dish any time of year.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds of potatoes (Yukon Gold or Russet)
- 1 cup Hellman's Real Mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs, chopped
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- 1
Peel And Chop Potatoes: I start by peeling the potatoes and chopping them into 1-inch cubes for even cooking
- 2
Boil The Potatoes: Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, until tender but not mushy. Drain and let them cool slightly
- 3
Mix The Dressing: In a large mixing bowl, I combine Hellman's Real Mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Mix well until thoroughly combined
- 4
Add Vegetables And Eggs: Add the chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Stir to combine
- 5
Combine with Potatoes: Gently fold the cooled potatoes into the dressing mixture, ensuring all the potatoes are well-coated
- 6
Chill The Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld
- 7
Garnish And Serve: Just before serving, garnish with fresh parsley if desired. Serve chilled and enjoy!