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Hellmans Potato Salad

Hellmann’s Potato Salad Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs waxy potatoes (Yukon Gold or red)
  • 3 large eggs
  • ¾ cup Hellmann’s Real Mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp granulated sugar
  • ½ tsp salt, plus more for water
  • ¼ tsp black pepper
  • 2 ribs celery
  • ½ small red onion
  • Paprika, for dusting

Method
 

  1. Place whole potatoes and eggs in a large pot, cover with cold water and a generous pinch of salt, and bring to a boil. Reduce heat and simmer until potatoes are fork‑tender, 12 to 15 minutes. Remove eggs after 10 minutes and cool under cold water.
  2. In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
  3. Peel the cooled potatoes and cut into 1‑inch chunks. Chop the hard‑boiled eggs, finely dice the celery, and finely chop the red onion. Add everything to the bowl and fold gently until well coated.
  4. Transfer to a serving bowl, smooth the top, and dust generously with paprika. Cover and refrigerate at least 2 hours. Add a final dusting of paprika just before serving.

Notes

Chill the salad for at least 2 hours to let the flavors meld; overnight is even better. If the dressing thickens after refrigerating, let the salad sit at room temperature for 5 minutes and stir gently before serving.