Ultimate Hellmann’s Potato Salad Recipe Your BBQ Must-Have
This Hellmann’s Potato Salad recipe is a creamy, crowd-pleasing dish perfect for any gathering.
Equipment
- 4-quart saucepot
Ingredients
For the Salad
- 2 lbs Potatoes Use waxy potatoes for a creamy texture.
- 1 cup Hellmann’s Mayonnaise The star of your salad.
- 2 tablespoons Vinegar A splash of acidity lifts the flavors.
- 1.5 teaspoons Salt Enhances all the flavors.
- 1 teaspoon Sugar A touch of sweetness to balance taste.
- 0.25 teaspoon Ground Black Pepper Adds flavor depth.
- 1 cup Thinly Sliced Celery Brings delightful crunch.
- 0.5 cup Chopped Onion Adds savory sweetness.
Optional Garnishes
- Fresh Parsley For a burst of color.
- Paprika Adds a hint of smokiness.
Instructions
Preparation Steps
- Peel and cut the potatoes into uniform 3/4-inch chunks.
- Place the cut potatoes in a 4-quart saucepot and fill with water.
- Bring water to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes.
- Drain the potatoes and cool slightly.
- In a large bowl, combine Hellmann’s mayonnaise with vinegar.
- Add salt, sugar, and ground black pepper; whisk until smooth.
- Add cooled potatoes, celery, and onion; gently toss to coat.
- Fold in chopped hard-cooked eggs.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, gently stir the salad.
Notes
Choose waxy potatoes and let them cool before dressing for best results. Garnish with parsley or paprika as desired.