✔ Updated · clearer method, vinegar-on-warm-potatoes trick + food-safety and storage tips
Hellmann's potato salad is the classic creamy potato salad I grew up with in Ohio: tender potatoes, chopped hard-boiled egg, crunchy celery and onion, all folded into a simple mayonnaise dressing with a splash of vinegar and a pinch of sugar.
At a glance
The one tip that matters: Toss the drained potatoes with a tablespoon of vinegar while they're still warm, then let them cool before adding the mayonnaise. They soak up the flavor and the dressing stays creamy.
It's the one that shows up at cookouts, potlucks and holiday tables because it's easy and everyone likes it. This version keeps the familiar ingredients and adds one small trick: tossing the potatoes with a little vinegar while they're still warm, so they're seasoned all the way through. Plan on about an hour in the fridge before serving.
Why You'll Love This Potato Salad
- Classic and creamy, with egg, celery and onion in a tangy mayo dressing.
- Make-ahead friendly: it tastes even better after a night in the fridge.
- Easy to scale for a crowd, a cookout or a holiday buffet.
What Is Hellmann’s Potato Salad?
It's a classic American mayonnaise potato salad: boiled potatoes, hard-boiled eggs, celery and onion in a dressing of mayonnaise, vinegar, salt, pepper and a little sugar. Hellmann's mayonnaise (sold as Best Foods west of the Rockies) gives it a rich, tangy creaminess, but any good full-fat mayonnaise works.
Because the ingredient list is short, the technique matters: waxy potatoes cooked just until tender, a splash of vinegar while they're warm, and enough time in the fridge for the flavors to come together.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use waxy potatoes. Yukon Gold or red potatoes hold their shape after boiling. Yukon Gold is my pick. Starchy russets break down and can turn the salad mushy.
- Start the potatoes in cold water. Cold-start cooking heats the cubes evenly, so the outsides don't fall apart before the centers are tender. Stop as soon as a fork slides in.
- Season while warm, dress when cool. Warm potatoes absorb the vinegar, but hot potatoes make the mayonnaise oily and thin. Let them cool for about 20 minutes first.
- Chill before serving. At least an hour lets the flavors blend and the salad firm up. Overnight is even better; stir in a spoonful of mayo before serving if it looks dry.
- Keep it cold. Don't leave potato salad out for more than 2 hours, or 1 hour on a hot day above 90°F. At a picnic, set the bowl over a larger bowl of ice. More detail in our guide to how long potato salad lasts.
Hellmann’s Potato Salad (Classic Mayo Potato Salad)
8
servings20
minutes15
minutes290
kcal1
hour55
minutesA classic creamy potato salad made with Hellmann’s mayonnaise: tender cubed potatoes seasoned with vinegar while warm, then folded with hard-boiled eggs, celery and onion in a tangy, lightly sweet mayo dressing and chilled until cold.
Ingredients
- Potatoes and Eggs
2 pounds waxy potatoes, such as Yukon Gold or red, cut into 3/4-inch cubes
2 large eggs
2 tablespoons white or cider vinegar, divided
- Dressing
1 cup Hellmann’s mayonnaise (or Best Foods)
1 teaspoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
- Mix-Ins
1 cup celery, thinly sliced
1/2 cup onion, finely chopped
paprika or chopped fresh parsley, for garnish (optional)
Directions
- Cook the Potatoes and Eggs
- Put the potato cubes in a large pot, cover them with cold water by about 1 inch and add a good pinch of salt. Bring to a boil, then reduce the heat and simmer for 8 to 12 minutes, until a fork slides in easily but the cubes still hold their shape.
- Meanwhile, put the eggs in a small saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and let stand for 12 minutes, then move the eggs to a bowl of ice water to cool.
- Drain the potatoes well and spread them in a large bowl or on a sheet pan. While they are still warm, sprinkle with 1 tablespoon of the vinegar and toss gently. Let them cool for about 20 minutes.
- Make the Salad
- In a large bowl, whisk the mayonnaise, the remaining 1 tablespoon of vinegar, the sugar, salt and pepper until smooth.
- Add the cooled potatoes, celery and onion, and fold gently with a spatula until everything is coated.
- Peel and chop the eggs, then fold them in gently.
- Cover and refrigerate for at least 1 hour, until cold. Stir, taste for salt, sprinkle with paprika or parsley if you like and serve chilled.
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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Variations
- Mustard potato salad: whisk 1 to 2 tablespoons of yellow mustard into the dressing.
- Bacon and green onion: fold in 6 slices of crumbled cooked bacon and 3 sliced green onions.
- Pickle lover's: add 1/4 cup of sweet or dill relish and use a splash of pickle juice in place of some of the vinegar.
- Lighter: swap half the mayonnaise for plain Greek yogurt.
What to Serve With Potato Salad
Potato salad is made for burgers, hot dogs, fried or grilled chicken, ribs and pulled pork. I bring a big bowl to every Fourth of July cookout. For more potato ideas, try our Hasselback potatoes, creamy mashed potatoes, Popeyes-style mashed potatoes or our round-up of potato side dishes.
Frequently Asked Questions
What potatoes are best for Hellmann's potato salad?
Waxy or all-purpose potatoes such as Yukon Gold or red potatoes are best because they stay in neat cubes after boiling. Russets work if you prefer a softer, creamier salad, but cook them carefully so they don't fall apart.
Should I peel the potatoes?
It's up to you. Peeled potatoes give the classic smooth texture, while thin-skinned red or Yukon Gold potatoes can be scrubbed and left unpeeled for more color and texture.
Can I make potato salad the day before?
Yes. It's often better the next day. Keep it covered in the fridge and stir it before serving, adding a spoonful of mayonnaise if it has absorbed the dressing.
How long does potato salad last in the fridge?
Homemade potato salad keeps for 3 to 4 days in a covered container in the fridge. Don't leave it at room temperature for more than 2 hours, or 1 hour when it's above 90°F, and don't freeze it, since the mayonnaise separates.
What can I add to classic potato salad?
Popular additions include crumbled crispy bacon, sweet or dill pickle relish, a spoonful of yellow mustard, chopped green onions, fresh dill or diced bell pepper. Add them with the celery and onion.
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