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Hellmann's Potato Salad

This creamy, tangy potato salad made with Hellmann's mayonnaise, crunchy veggies, and a hint of vinegar is the perfect side dish for summer gatherings and barbecues.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs. waxy potatoes such as red or Yukon gold
  • 1 cup Hellmann's mayonnaise
  • 1 tbsp apple cider vinegar
  • 2 tbsp yellow mustard
  • 1/2 cup celery diced
  • 1/2 cup red onion diced
  • 3 hard-boiled eggs chopped
  • Salt to taste
  • Pepper to taste
  • Fresh dill or parsley for garnish (optional)

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Place the diced potatoes in a large pot and cover with water, then bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer the potatoes for 10–15 minutes, or until fork-tender but not mushy.
  3. Carefully drain the potatoes in a colander and allow them to cool completely.
  4. In a large mixing bowl, combine Hellmann's mayonnaise, apple cider vinegar, and yellow mustard to make the dressing.
  5. Dice the celery and red onion into small pieces and add to the dressing.
  6. Add the cooled potatoes and chopped hard-boiled eggs to the bowl and gently fold to combine without breaking the potatoes.
  7. Season the salad with salt and pepper to taste and mix gently.
  8. Cover the bowl and refrigerate the potato salad for at least 1 hour before serving.
  9. Give the salad a final stir, garnish with fresh dill or parsley if desired, and serve chilled.

Notes

Chill the salad for at least 1 hour before serving. For extra zing, add a splash of apple cider vinegar right before serving.