Go Back
+ servings
a blue bowl with potato salad in it.
Print Recipe
5 from 3 votes

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 335kcal
Author: Paige

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 4 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

Nutrition

Calories: 335kcal | Carbohydrates: 46g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 1678mg | Potassium: 1102mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1784IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 3mg