Quick & Easy Hellman's Potato Salad Recipe
Ingredients
- 2 pounds of potatoes Yukon Gold or Russet
- 1 cup Hellman’s Real Mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs chopped
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Step 1: Prepare The Potatoes
- Peel And Chop Potatoes: I start by peeling the potatoes and chopping them into 1-inch cubes for even cooking.
- Boil The Potatoes: Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, until tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare The Dressing
- Mix The Dressing: In a large mixing bowl, I combine Hellman’s Real Mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Mix well until thoroughly combined.
Step 3: Assemble The Salad
- Add Vegetables And Eggs: Add the chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Stir to combine.
- Combine with Potatoes: Gently fold the cooled potatoes into the dressing mixture, ensuring all the potatoes are well-coated.
Step 4: Chill And Serve
- Chill The Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish And Serve: Just before serving, garnish with fresh parsley if desired. Serve chilled and enjoy!