You know those recipes that just stick with you—like that one bite that takes you back to warm summer days, backyard cookouts, and the clink of lemonade glasses on a picnic table? This Hellmann’s Potato Salad recipe does exactly that. It’s creamy, tangy, full of crunch, and honestly? It’s the kind of dish your family will beg you to make again and again.
Hi, it’s Hanna here! And I have to say, this one holds a special place in my heart. It’s adapted from the way my grandma used to make hers, with a few updates to give it that fresh, modern zip. And yes—we’re talking Hellmann’s, the only mayo my mom ever kept in the fridge. This recipe is perfect for busy moms, backyard potlucks, and anyone who appreciates good ol’ comfort food made with love (and a little flair).
Looking for inspiration? Try this crowd-pleasing Meatloaf and Mashed Potatoes recipe, it pairs so well with today’s potato salad!
Why You’ll Love This Hellmann’s Potato Salad Recipe
Let me guess—you’ve tried a million potato salads, right? But this one is different. It’s got a perfect balance of creamy and tangy, plus all the texture from crunchy celery, carrots, and sweet pickles. Here’s why it might just become your new go-to:
- It’s make-ahead friendly. You can prep it the night before, making entertaining or weeknight dinners so much easier.
- Classic ingredients. No weird fillers—just familiar flavors that everyone already loves.
- Customizable. Swap or skip ingredients to suit your family’s tastes.
- It’s so easy. No fancy techniques here. Just peel, boil, mix, and chill.
My Story with This Dish
This Hellmann’s Potato Salad recipe became the signature side dish for my summer cookouts. I first whipped it up when I had to impress my in-laws—no pressure, right? Let’s just say… I got asked for the recipe before dessert hit the table. Now it’s tradition. My kids even request it for lunchboxes (no joke, cold potato salad sandwiches are a thing in our house!).
Ingredients You’ll Need
Here’s what you’ll need to recreate this magic:
| Ingredient | Amount |
|---|---|
| Yellow or Red potatoes | 4 pounds |
| Salt (for boiling) | 1 tablespoon |
| Hard boiled eggs (grated) | 8 large |
| Celery (thinly sliced) | ½ cup |
| Green onions | 4 (white parts only) |
| Sweet pickles (chopped) | ½ cup |
| Carrot (grated) | ½ cup |
| Hellmann’s mayonnaise | 1 cup |
| Pickle brine or vinegar | 2 tablespoons |
| Kosher salt | 1 teaspoon |
| Black pepper | 1 teaspoon, freshly ground |
| Celery salt | ½ teaspoon + more for topping |
| Dijon mustard (optional) | 1 teaspoon |
How to Make This Easy Hellmann’s Potato Salad
- Start with the potatoes.
Peel them, boil them whole in salted water until they’re just tender—knife goes in smoothly, but they’re not mushy (about 25–30 mins). Drain and cool. - While potatoes cool, prep your mix-ins.
In a large bowl, toss together the grated eggs, celery, green onions, pickles, and carrots. - Chop the cooled potatoes.
Cut them into 1–2 inch pieces and add to the bowl. - Whisk up the dressing.
In a small bowl, combine mayo, pickle brine (or vinegar), salt, pepper, celery salt, and Dijon (if using). Whisk until smooth. - Combine everything.
Pour the dressing over the salad ingredients and gently fold it all together from the bottom up. - Chill it, baby.
Let it sit in the fridge for a couple of hours—or overnight—for flavors to really get cozy. - Before serving, sprinkle extra celery salt for a little kick.
Don’t miss our Potato Cheddar and Chive Bakes for another cozy side dish everyone will love!
Cooking Tips from My Kitchen to Yours
- Boiling potatoes whole helps them hold their shape—no one likes mushy salad.
- Grating the eggs may sound odd, but trust me, it blends better than chopped.
- Pickle brine adds that subtle tang you didn’t know was missing—apple cider vinegar works too, but I’m team pickle all the way.
- If you’re short on time, boil the eggs and potatoes the night before!
Recipe Card
Hellmann’s Potato Salad Recipe That Tastes Like a Backyard BBQ Memory
- Total Time: 45minutes
- Yield: 8 1x
Description
Hellmann’s Potato Salad recipe has earned its place at the table—and for good reason. It’s the perfect side dish for BBQs, picnics, and just about any gathering where comfort food is a must.
Ingredients
- 4 pounds Yellow or Red potatoes
- 1 tablespoon Salt
- 8 Hard Boiled (cooked) large eggs, peeled and grated see tips
- ½ cup Celery, thinly sliced
- 4 Green Onions, sliced, white part only
- ½ cup Sweet Pickles, Gherkins if possible, chopped
- ½ cup Carrot, peeled and grated
- 1 cup mayonnaise
- 2 tablespoons Brine from the pickles, or apple cider vinegar see tips
- 1 teaspoon Kosher Salt
- 1 teaspoon Black pepper, freshly ground
- ½ teaspoon Celery Salt, plus more for serving
- 1 teaspoon Dijon Mustard (optional)
Instructions
Peel the potatoes.
Boil them whole in water with the tablespoon of salt, using a four quart dutch oven with enough water to cover them by about two inches. Boil them until knife tender, but not mushy or too soft, about 25-30 minutes. Drain from the water and set them aside to cool.
Place the grated (or chopped) hard boiled eggs, celery, green onions, pickles and carrots in a large bowl.
Cut the warm potatoes into 1-2″ (inch) pieces and add them to the bowl with the other ingredients.
Make the dressing by mixing in a small bowl with a fork or whisk the mayonnaise, pickle brine (or vinegar), the salt and pepper, celery salt and the Dijon mustard (if using). Pour this over the salad and toss gently from the bottom up with a large spoon until everything is incorporated.
Chill and serve with a little more celery salt on each serving.
Notes
If the salad feels a bit dry after mixing everything together, just add a little extra mayo—start with a tablespoon at a time until it’s just right. Trust your spoon!
Stick with waxy potatoes like gold or red. They hold their shape and give you that classic texture. Russets? Save those for mashed potatoes unless you want “potato mush salad.”
Grate your hard-boiled eggs using the large holes on a box grater. It’s way faster than chopping and gives the salad a smoother texture. Once you try it, you’ll never go back!
Always give the salad a good stir before serving, especially if it’s been chilling in the fridge. Top it with a little sprinkle of celery salt—chef’s kiss, trust me.
Chill it for at least a couple of hours before serving. The flavors really settle in and become best friends in the fridge.
Mix everything while the potatoes are still warm. That’s the magic moment when the dressing soaks in just right and makes the whole dish sing.
- Prep Time: 20minutes
- Cook Time: 25minutes
- Category: Mashed Potatoes
- Method: cook
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335kcal
- Sugar: 6g
- Sodium: 1678mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.02g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 191mg
Discover great ideas like Avocado Chicken Salad if you’re into cool, creamy, and totally fresh flavors!
FAQs about Hellmann’s Potato Salad Recipe
Can I substitute sweet pickles with dill?
Absolutely! If you like your salad more on the tangy side than sweet, go for dill.
What’s the best way to store leftovers?
Keep it in an airtight container in the fridge. It’s best eaten within 3–4 days.
Can I make this ahead of time?
Yes! It actually tastes better the next day once the flavors have melded.
Is this gluten-free?
Yes—just double-check your mustard and pickles to be sure.
Recipes Must Try
So the next time you’re thinking, “I need a crowd-pleasing, make-ahead side,” this Hellmann’s Potato Salad recipe is your answer. It’s got that homemade vibe, perfect crunch, and creamy tang that wins hearts. Trust me, your summer menu just found its MVP.
Check out Cheesy Potato Egg Scramble if you’re in a potato mood—it’s breakfast comfort food at its best!