Hellmann’s Potato Salad Recipe: A Creamy & Tangy Side Dish for Every Occasion
This Hellmann’s Potato Salad recipe is a classic summer side dish with creamy mayo and tangy mustard. Perfect for BBQs, picnics, and family gatherings.
Ingredients
- 6 large potatoes Yukon Gold or Red Potatoes
- 1 cup Hellmann’s mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 2 boiled eggs chopped
- 1/2 cup celery diced
- Salt and pepper to taste
Instructions
- 1. Peel and dice the potatoes into bite-sized cubes. Boil them in salted water for 10-12 minutes until fork-tender. Drain and set aside to cool.
- 2. In a large bowl, combine Hellmann’s mayonnaise, Dijon mustard, and white vinegar to create a smooth dressing.
- 3. Add the cooled potatoes, chopped eggs, and diced celery into the dressing. Mix well until the potatoes are coated evenly.
- 4. Season with salt and pepper to taste. Chill in the fridge for at least 1 hour to let the flavors meld together.
Notes
- For extra flavor, try adding finely chopped red onion, fresh herbs like parsley, or a dash of hot sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 40mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!