Hellmann’s Potato Salad Recipe

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Do you want to make some amazing Hellmann’s potato salad? This classic recipe is great for parties, summer gatherings, or even winter meals, but how do you make it? Let’s find out!

Hellmanns Potato Salad

How To Make Hellmann’s Original Potato Salad

You are going to need:

  • Potatoes: you should use high-quality, fresh potatoes. Choosing a variety can give your potato salad some interesting texture and a great flavor.
  • Hellmann’s mayonnaise: this is the key to the dish, and is perfect for a light, enjoyable salad that everyone will love.
  • Chopped onion: many people neglect to add onion to potato salad, but it’s the ideal way to make it crispy and combat the grease. Make sure you include this!
  • Boiled eggs: for a protein hit and to make the potato salad creamier, some pieces of hard boiled eggs are a must-have in this dish.
  • Celery: to add to the kick provided by the onions, a few slices of celery are perfect. They make this dish much more interesting and flavorful.

See Also: How Long Does Potato Salad Last

Hellmann’s Potato Salad Original Recipe

5 from 1 vote
Recipe by Laura Ritterman Course: SaladsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

40

minutes
Cooking time

15

minutes
Calories

212

kcal




How do you make an amazing Hellmann’s potato salad? Let’s find out some top tips for this recipe!

Ingredients

  • 2 eggs

  • 2 pounds potatoes

  • 2 tablespoons vinegar

  • 1 cup Hellmann’s mayonnaise

  • 1 teaspoon sugar

  • ¼ of a teaspoon of ground black pepper

  • 1.5 teaspoons salt

  • ½ a chopped onion (or more if you prefer)

  • 1 cup celery

Directions

  • Thoroughly wash your potatoes. You can peel them if you want to, or leave the skins intact and just scrub them well. Leaving the skins on is healthier and can give your potato salad more texture.
  • Chop your potatoes into ¾ inch pieces (or close to) so that they are all approximately the same size.
  • Fill a large pot with water and salt it lightly if you prefer. Tip in the potato pieces and then put a lid on and bring it to a boil.
  • When it boils, reduce the heat so that the pan is simmering.
  • While the potatoes are boiling, put 2 eggs into cold water and bring them to the boil. They will need to boil for 10 minutes to become fully hard.
  • Allow your potatoes to simmer for approximately 10 minutes and then check if they are tender by stabbing one with a fork. If they are ready, drain them and set the colander to one side so that it can cool.
  • Drain your eggs and rinse them with cold water, and then set them aside to cool too.
  • Take a large bowl and add the mayonnaise, salt, vinegar, sugar, and black pepper.
  • Chop the onions and celery into fine slices and toss them into the mixture, followed by the potatoes.
  • Peel and chop your boiled eggs and mix the slices into the potato salad.
  • Refrigerate the potato salad for 30 minutes or more, and then serve.

Notes

  • You can also sprinkle some chives into the potato salad if you would like a garnish.
  • Get your potatoes dry before you add them to the salad. You can let the water evaporate off them, or try steaming the potatoes instead of boiling them. This stops your salad from being watery.

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Tips & Tricks

Do you want to make a potato salad to remember? Here are some amazing tips and tricks that up the game!

  • Use waxy potatoes. This really does make a difference, because if you use floury potatoes, you run the risk of your potato salad being more like “mash” than actual salad. You can mix waxy varieties and go for various sizes, but make sure you are depending on the right sort of potato before you start.
  • Try to cook the potatoes so that they are just tender. Over-cooked or under-cooked potatoes will ruin the salad by being mushy or hard.
  • Don’t skip on chilling the potato salad. This isn’t just about the temperature; it’s about ensuring that the flavors have time to mix. Your potatoes won’t absorb the sauce in an instant, and really good potato salad is left for a while before eating.
  • Make sure your potatoes are reasonably cool before tossing them into the salad. This will prevent the mayonnaise from getting overheated. If you want to flavor the potatoes while they are still hot, try dressing them with a bit of vinegar, and then leaving them to cool before stirring them into the potato salad.
  • If your potatoes are on the well-done side of cooked, rinse them with cold water when you have drained them. This will stop them from cooking further.

FAQs

  1. Do I have to chop the potatoes?

    It’s best to leave potatoes whole while cooking if you can get small enough waxy potatoes, but many people can only get large ones. If you have small waxy ones available, leave them whole and they should retain more flavor.

  2. Do I have to salt the potato water?

    No, you don’t have to, but it will bring out the flavor in the potatoes. However, if you are going low sodium or you don’t like salty food, skip the salting process.

  3. Can I add other ingredients?

    Yes, many other ingredients will go well in potato salad. Most classic recipes don’t include them, but it’s fine to chop in things like jalapenos, some crispy bacon, crumbled tortilla chips, or even bits of bell pepper.

  4. Can you keep potato salad?

    If you transfer potato salad to an airtight container, you should be able to keep it for around 3 or four days in the fridge.

  5. Can you freeze potato salad?

    No, potatoes do not freeze well. This ruins their texture, and frozen potato salad will be mushy and unpleasant.

Other Recipes

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Conclusion

Hellmann’s potato salad is easy to make and it’s an ideal food for parties and buffets. You can throw this together in very little time and then just put it in the fridge to chill until you are ready to serve it.

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