Hellmanns potato salad
This classic Hellmanns potato salad combines creamy mayonnaise with tender potatoes and subtle tangy flavors, making it a perfect side dish for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons Dijon mustard
- 3 hard-boiled eggs, chopped
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 10-12 minutes.
- Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, combine Hellmann’s mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well.
- Add the cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish to the bowl. Gently fold ingredients together until coated evenly.
- Refrigerate the potato salad for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle chopped fresh parsley over the top for garnish if desired.
Notes
For extra flavor, try adding a teaspoon of smoked paprika or a few chopped dill pickles to the salad. Serve chilled for best taste.
Find it online: https://queenofsugar.com/hellmanns-potato-salad/