Hellmann's Potato Salad Recipe

Here's a classic salad everyone loves! The Hellmann's Potato Salad recipe is beloved by many, and for good reason. This is a great side dish for picnics, BBQ's and more.

This classic Hellmann's potato salad recipe is a great side dish.

Why You'll Love This Recipe

Potato salad is a classic side dish, especially for picnics and cookouts, and everyone has a slightly different way of making it. This is a riff off the famous Hellmann's Potato Salad Recipe made with real mayonnaise. Hellmann's is also known in some areas as the "Best Foods" brand.

The original potato salad recipe is a classic favorite, but my version is on repeat anytime I'm looking for a substantial, delicious side dish recipe that goes with almost anything.

• I love this recipe, it's my favorite potato salad and is just great with a burger or sandwich

• This is a side dish that goes with many different dishes such as ribs, chicken, brisket or any slow-cooked meat.

• It's not complicated at all, this is a simple recipe with several steps, all easy

• Customize the ingredients to suit your taste. That's the beauty of potato salad, right?

For the full recipe and list of ingredients and instructions, please scroll to the recipe card below:

• Potatoes: Red or gold waxy varieties work best.

• Green Onion: Just the white part, sliced thin.

• Celery & Carrot: To give the salad crunch and texture.

• Mayonnaise: To hold the salad together, it makes for a creamy texture too.

• Eggs: Hard-boiled, please, and plenty of them for their flavor.

• Pickles: Sweet gherkins make all the difference, no pickle relish!

• Pickle Brine or Apple Cider Vinegar: For extra flavor and balance.

• Salt & Black Pepper: Two must-haves.

• Celery Salt: The secret ingredient for luscious potato salad.

Step-By Step Instructions

Potato salad is easy, and there are a few simple steps:

1. Cut the green onion into thin slices, white part only.

2. Shave the outside of the celery, then cut in half lengthwise and slice into thin pieces.

3. Shave the outside of the carrot, then grate with a box grater into small pieces.

4. Add cold water to a 4-quart saucepan/dutch oven, then bring to a boil with salt over medium-high heat. Be sure to cover potatoes with water, about 2 inches or so.

5. Remove the cooked potatoes from the pot when knife tender but not falling apart (about 25-30 minutes) then set them aside until cool enough to handle and cut into cubes.

6. Combine Hellmann's, the warm potatoes and the other ingredients until completely mixed.

7. Sprinkle the top with celery salt and serve!

Curious about the Original Hellmann's Ingredients?

If you're wondering about the original ingredients for Hellmann's potato salad, here they are as published on their website:

• 2 pounds potatoes.

• I cup Hellmann's mayonnaise.

• 2 tablespoons vinegar.

• 1 1/2 teaspoons salt.

• 1 teaspoon sugar.

• 1/4 teaspoon pepper.

• 1 cup chopped celery.

• 1/2 cup chopped onion.

• 2 eggs, hard cooked.

• If after you've done the initial stir of all the ingredients in a large bowl and the potato salad seems a little dry, add more mayonnaise a tablespoon at a time to remedy this.

• Use waxy potatoes, red or gold, in this recipe, russets will give you baked potato salad, and you don't want that.

• Use the large side of a box grater to grate the hard boiled eggs - it's so much easier than chopping, you'll use this hack all the time!

• Use red onion instead of green if you'd like.

• Stir the potato salad before each serving, and sprinkle a little more celery salt on top too. It's really good this way!

• Top with chopped fresh parsley too if you'd like.

• This salad is tastes best after it's chilled in the refrigerator for a couple of hour.

• Be sure to compile this salad while the potatoes are still warm. It will taste best if you do.

Frequently Asked Questions

Can I use dill pickles instead of sweet?

I feel strongly that sweet gherkin pickles are the way to go in this recipe, so I'd encourage you try it. That said, sure, they can be switched out.

Can I use russet potatoes?

Nope. Not unless you want a mashed potato salad, that is! Waxy varieties like red and gold (yukons) are best for this recipe.

How do I store leftover potato salad?

In an airtight container in the refrigerator for up to 4 days.

Hellmann’s Potato Salad Recipe

Hellmann's Potato Salad recipe is beloved by many, and for good reason! This is a great side dish for BBQ's, picnics and more!

Course: Side Dish

Total Time: 45 minutes

Servings: 8

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 after you’ve done the initial stir of all the ingredients in a large bowl and the potato salad seems a little dry, add more mayonnaise a tablespoon at a time to remedy this.

• Use waxy gold or red potatoes in this recipe, russets will give you mashed potato salad, and you don’t want that 🙂

• Use the large side of a box grater to grate the hard boiled eggs – it’s so much easier than chopping you’ll use this hack all the time!

• Stir the potato salad before each serving, and sprinkle a little more celery salt on top too. It’s really good this way!

• This salad is best tasting when it’s chilled in the refrigerator for a couple of hours.

• Be sure to compile this salad while the potatoes are still warm. It will taste best if you do!