Hellmann's Potato Salad
A silky, tang-forward potato salad made with Hellmann's mayonnaise for a creamy, classic mayo potato salad that keeps its texture and flavor through every bite.
Servings: 4 servings
Calories: 280kcal
Equipment
- Large pot - for boiling potatoes evenly
- Mixing bowl - to combine dressing and potatoes
- Colander - to drain and cool potatoes quickly
- Sharp knife - for consistent potato cubes
Ingredients
- 900 g 2 lb Yukon Gold potatoes
- 240 g 1 cup Hellmann's mayonnaise
- 60 g 1/4 cup finely chopped celery
- 45 g 3 tbsp yellow mustard
- 90 g 1/2 cup finely chopped red onion
- 3 large eggs hard-boiled and chopped
- 15 g 1 tbsp celery salt
- 5 g 1 tsp black pepper
- 30 ml 2 tbsp apple cider vinegar
- 15 g 1 tbsp chopped fresh parsley
Instructions
- Place whole potatoes in a large pot and cover with cold water by 2.5 cm (1 inch). Add 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 12-15 minutes until a knife slides in with slight resistance.
- Meanwhile, mix Hellmann's mayonnaise, yellow mustard, apple cider vinegar, celery salt, and black pepper in a bowl. Taste and adjust acidity; the dressing should be bright but not sharp.
- Drain potatoes in a colander and let sit 5 minutes to steam off excess moisture. While warm, peel if desired and cut into 2 cm (3/4 inch) chunks so edges remain intact and creamy centers stay fluffy.
- Fold warm potato chunks into the dressing gently so the mayo coats without turning gluey. Warm potatoes absorb flavor; you should see a glossy coating and feel a plush texture when pressing a piece between fingers.
- Fold in chopped celery, red onion, and chopped eggs. The celery gives a lively crunch, onion adds bite, and eggs add richness and body. Adjust salt and pepper to taste.
- Chill for at least 1 hour to let flavors marry. Before serving, stir in fresh parsley for herb aroma and a final drizzle of vinegar if it needs brightening. Serve cool, not ice cold, to let flavors bloom.
Notes
- Potato choice: Yukon Golds balance waxy and starchy traits for the ideal mouthfeel.
- Make ahead: Flavors improve after a few hours; keep chilled up to 3 days.
- Texture tip: Warm potatoes absorb the dressing better, preventing a watery salad.