hellmann's potato salad
Discover the ultimate recipe for Hellmann's potato salad! Creamy, delicious, and perfect for any gathering.
Equipment
- 1 Large Pot For boiling potatoes.
- 1 Colander For draining potatoes.
- 1 Mixing Bowl For mixing ingredients.
- 1 Plastic Wrap For covering the salad while chilling.
Ingredients
Potatoes
- 2 pounds Yukon Gold Potatoes Can substitute with red potatoes or russets.
Dressing
- 1 cup Hellmann's Mayonnaise Can substitute with Greek yogurt or vegan mayonnaise.
- 1 stalk Celery Chopped for crunch.
- 1/4 cup Onion Finely chopped; green onions can be used for a milder taste.
- 1 tablespoon Mustard Yellow or Dijon for flavor.
- to taste Salt and Pepper Essential for flavor balance.
- 2 large Hard-Boiled Eggs Chopped; can skip for vegan option.
Instructions
Preparation
- Gather all necessary ingredients: Yukon Gold potatoes, Hellmann's mayonnaise, celery, onion, mustard, salt, pepper, and hard-boiled eggs.
Cooking Potatoes
- Wash and peel the potatoes, then cut them into even-sized cubes. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 10-15 minutes until tender.
Cooling
- Drain the potatoes and let them cool for about 10 minutes.
Making Dressing
- In a mixing bowl, combine Hellmann's mayonnaise, mustard, salt, and pepper. Stir until smooth and creamy.
Adding Vegetables
- Chop the celery and onion, then add to the mayonnaise mixture and stir to combine.
Combining Ingredients
- Gently fold the cooled potatoes into the dressing mixture, being careful not to mash them. Add chopped hard-boiled eggs.
Chilling
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Serving
- Stir gently before serving. Garnish with fresh herbs if desired.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 250 | 18g | 6g | 22g |