Description
A creamy and delicious potato salad made with Hellmann’s mayonnaise, perfect for gatherings and family meals.
Ingredients
Scale
- 1 cup Hellmann’s mayonnaise
- 3/4 tsp celery salt
- 1 1/2 tsp French’s yellow mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp apple cider vinegar
- 2 lb potatoes (cut into 3/4-inch cubes)
- 3 hard-boiled eggs (chopped into 1/2-inch pieces)
- 4 dill pickles (diced)
- 1/3 cup green onions (sliced)
- 1/4 tsp smoked paprika (for garnish)
Instructions
- Prepare the potatoes: Start by putting the cubed potatoes in a large pot and cover them with cold water. Bring to a boil over medium heat, adding salt when the water begins to boil. Cook until tender, about 15-20 minutes.
- Cool the potatoes: Drain the potatoes and spread them on a sheet pan to cool for about 10-15 minutes.
- Mix the dressing: In a large mixing bowl, combine Hellmann’s mayonnaise, celery salt, mustard, vinegar, salt, and pepper. Whisk until smooth and creamy.
- Combine ingredients: Add the cooled potatoes, hard-boiled eggs, pickles, and green onions to the dressing. Gently fold until evenly coated.
- Garnish: Transfer the salad to a serving bowl. Sprinkle with smoked paprika for a hint of color and flavor.
- Chill before serving: Cover the potato salad and refrigerate for at least an hour before serving to allow the flavors to meld beautifully.
Notes
You can boil the potatoes and chop the vegetables a day in advance. Store the potato salad in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg