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Hellmann's Potato Salad

A creamy, tangy potato salad made with tender russet potatoes, Hellmann's mayonnaise, crunchy celery, sweet pickle relish, and hard-boiled eggs—perfect for picnics, barbecues, and family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 pounds russet potatoes peeled and cut into 1-inch cubes
  • 1 cup Hellmann's Real Mayonnaise
  • 1/2 cup diced celery finely chopped
  • 1/3 cup sweet pickle relish
  • 4 large eggs hard-boiled and chopped
  • 1/4 cup diced onion finely minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika optional
  • 2 tablespoons fresh chives finely chopped (optional)

Equipment

  • Large pot
  • colander
  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Medium bowl
  • Whisk or mixing spoon
  • Measuring cups and spoons
  • Small saucepan
  • Rubber spatula or wooden spoon

Method
 

  1. Place the peeled, cubed potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
  2. Add a generous pinch of salt, reduce heat to medium, and cook the potatoes for 12–15 minutes until just fork-tender.
  3. Drain the potatoes in a colander, then transfer them while still warm to a large mixing bowl.
  4. Sprinkle the warm potatoes with apple cider vinegar and toss gently; let sit 2–3 minutes to absorb the flavor.
  5. While potatoes cook, place eggs in a small saucepan, cover with water, bring to a boil, then simmer 10–12 minutes; transfer to ice water, peel, and chop.
  6. In a medium bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper until smooth.
  7. Pour the mayo mixture over the warm potatoes and fold gently with a rubber spatula until evenly coated.
  8. Fold in chopped eggs, diced celery, sweet pickle relish, and minced onion until well distributed.
  9. Season to taste with additional salt and pepper, sprinkle with paprika and fresh chives if using, and fold gently once more.
  10. Cover and refrigerate the potato salad for at least 30 minutes (or up to overnight) before serving to let flavors meld.

Notes

For the best texture, avoid overcooking the potatoes and fold the salad gently to keep the cubes intact. The salad tastes even better the next day; stir in a spoonful of mayo if it seems dry after chilling.