Whether you’re having a summer barbecue, picnic, or just a quick meal at home, this original Hellmann’s potato salad recipe is a must-make.
What’s not to love about potato salad? It’s delicious, filling, and, best of all, easy to make and budget-friendly!
This recipe can easily feed a crowd but won’t burn a hole in your pocket. Plus, the whole family will love it.
So, if you need the perfect accompaniment to your barbecued meats and burgers, try this Hellmann’s potato salad recipe.
Hellmann’s Potato Salad
Originally printed on the back of the Hellmann’s mayonnaise jar, this potato salad recipe is a classic.
And unlike other country potato salads, it’s more than just a mix of boiled potatoes and mayonnaise. It has much more flavor and texture.
It’s still simple to make, though — a combination of potatoes, hard-boiled eggs, celery, and onions. All in a creamy, dreamy mayo-based dressing.
Yum’s the word!
What’s the Best Potato for Potato Salad?
It’s completely up to you, but I highly recommend over starchy potatoes. Waxy spuds, such as Yukon Golds, are able to hold their shape well even when boiled.
They’re also creamy and buttery, which adds another fantastic layer of flavor to the salad.
If you want to leave the skins on, I suggest you go for baby reds. They’re very thin-skinned, so you can leave them on without altering the texture of the salad.
Some prefer Russets, but personally, I’m not a big fan of their mushy texture.
How Do You Make Potato Salad Taste Better?
Want to ensure your potato salad tastes as delicious as possible? There are a few simple tips to follow:
- Use mayo and sour cream. This combo is better than mayo by itself. It’ll create a wonderful balance of creaminess and tanginess.
- Don’t overboil the potatoes. Know how long to boil potatoes for potato salad. That way, they won’t end up mushy!
- Roast the potatoes. You’ll love the extra crispy texture roasting provides!
- Season the potatoes. If you go the roasting route, be sure to season the potatoes with cayenne, onion powder, or garlic salt beforehand. It makes all the difference!
Tips for Making the Best Potato Salad
Here are a few more of my favorite potato salad tips:
- Salt the boiling water well. You should always add a bit of salt to your boiling pot. You’ll need about 1 1/2 tablespoons for 2 pounds of potatoes.
- Blanch the potatoes. Rinse the boiled potatoes under cold water to stop them from cooking further. Be sure to drain them well, though. Excess water will make the dressing runny.
- Let the potatoes cool slightly. Warm potatoes absorb liquid better, giving them more flavor. However, if they’re too hot, they’ll make the dressing runny. So, allow the potatoes to cool slightly before mixing in the dressing.
- Boil the eggs properly. To make hard-boiled eggs, boil the eggs for 10 to 12 minutes. If using very fresh eggs, add a teaspoon of salt to the water for easier peeling.
- Make the onions less pungent. Do you dislike the sharp flavor of onions? Dial it down by soaking them in water for a few minutes.
- Don’t skip the chill time. I hate waiting as much as you do, but it does make the salad significantly more flavorful.
Variations
Want to mix things up a bit? Try some of these variations:
- Add pickles. Add chopped dill pickles to the salad. If you’re concerned about it being too tangy, leave out the vinegar.
- Make it herby. Flavor the salad with fresh herbs, such as dill, chives, basil, and thyme. Dried herbs and seasonings are okay, too, but reduce the amount by half.
- Bacon makes everything better. Make it more sinfully delicious with crisp, smoky bacon crumbles.
- Make it more filling. Give the potato salad more substance with add-ins. Use meats, such as shredded chicken or sweet ham, or veggies like corn and peas.
- Use sweet potatoes instead. The texture and flavor will be a little different, but just as delicious – especially for those with a sweet tooth.
- Make it cheesy. Cheddar, mozzarella, blue cheese, goat cheese – anything works.
- Add crushed potato chips. Just sprinkle some on top before serving. This’ll add a unique kind of crunch and saltiness you didn’t think your potato salad needed.
- Spice it up. How about some Sriracha, chili flakes, or paprika?
How to Store
Unfortunately, potato salad isn’t something you can freeze. So, try to make only as much as your family will eat.
If you DO have leftovers, you can store them for only a few days.
- To store. Cover the potato salad tightly with plastic wrap. Refrigerate for 3 to 4 days, MAX.
More Potato-Based Recipes You’ll Love
- Scalloped Potatoes
- Lighthouse Inn Potatoes
- Irish Mashed Potatoes
- Wingstop Fries
- Whipped Sweet Potatoes
Hellmann’s Potato Salad (Original Recipe)
8
servings25
minutesWhether you’re having a summer barbecue, a picnic, or just an intimate meal at home, the original Hellmann’s potato salad recipe is a must-have. Learn how to make this timeless dish today!
Ingredients
2 pounds (about 5-6 medium) potatoes, peeled and sliced into 3/4-inch pieces
1 cup Hellmann’s mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, peeled and chopped
Instructions
- Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
- In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
- Refrigerate for at least 30 minutes. Serve chilled or at room temperature. Enjoy!
Notes
- After boiling, rinse the potatoes under cold water to stop them from cooking further. Then, drain them well before adding to the potato salad mixture.
