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Hellmann's Potato Salad

This creamy, tangy potato salad is a perfect side dish for summer gatherings, made with simple ingredients like potatoes, mayonnaise, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds russet potatoes
  • 1 cup Hellmann's mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 celery stalks finely diced
  • 1/2 red onion finely diced
  • 3 hard-boiled eggs chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard

Equipment

  • Large pot for boiling potatoes
  • Colander for draining
  • Large mixing bowl
  • Small mixing bowl for dressing
  • wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife for dicing
  • Cutting board

Method
 

  1. Scrub the russet potatoes under running water to remove any dirt, leaving the skin on.
  2. Cut each potato into 1 1/2-inch chunks.
  3. Place potato chunks in a large pot and cover with cold water, adding a generous pinch of salt.
  4. Bring the water to a rolling boil over high heat, then reduce to medium heat and simmer for 10 to 12 minutes until fork-tender.
  5. Drain the potatoes in a colander and let them drain for two minutes.
  6. Transfer the warm potatoes to a large mixing bowl.
  7. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and Dijon mustard.
  8. Pour the dressing over the warm potatoes and gently fold using a wooden spoon.
  9. Fold in the diced celery, red onion, chopped hard-boiled eggs, fresh parsley, and dill pickle relish.
  10. Cover the bowl and refrigerate for at least one hour before serving.

Notes

This potato salad is perfect for picnics, barbecues, and as a side dish for any meal.