Hellmann's Potato Salad Recipe
Dive into the depths of potato salad perfection with our Heavenly Hellmann's Potato Salad Recipe!
Equipment
- Large Pot
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Large Spoon or Spatula
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup Hellmann's Real Mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup pickle relish
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 hard-boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Paprika for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15 minutes. Drain the potatoes and let them cool completely.
- In a large bowl, combine the cooled potatoes, Hellmann's Real Mayonnaise, yellow mustard, pickle relish, celery, red onion, and chopped hard-boiled eggs. Gently mix until everything is evenly coated.
- Season the Hellmann's potato salad with salt and black pepper, adjusting to taste.
- Cover the bowl and refrigerate the Hellmann's potato salad for at least 30 minutes to allow the flavors to meld.
- When ready to serve, transfer the Hellmann's potato salad to a serving dish and optionally sprinkle with paprika for a touch of color.
Notes
This Hellmann's potato salad recipe can be prepared up to 3 days in advance. Simply cover and refrigerate until ready to serve. The flavors will continue to develop and meld together the longer it chills.