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