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Hellmann's Potato Salad

A creamy, classic American potato salad made with Hellmann's mayonnaise, hard-boiled eggs, celery, and red onion. This nostalgic comfort food is perfect for summer gatherings, cookouts, and picnics, with a tangy richness that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 pounds russet potatoes peeled and cut into half-inch cubes
  • 6 large eggs
  • 1 cup Hellmann's mayonnaise
  • 1/4 cup fresh lemon juice about 1 to 2 lemons
  • 3/4 cup celery finely diced
  • 1/2 cup red onion finely minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika for garnish

Equipment

  • Large pot for boiling potatoes
  • Colander
  • Cutting board and sharp knife
  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Small saucepan for boiling eggs

Method
 

  1. Place 6 eggs in a small saucepan and cover with cold water. Bring the water to a rolling boil over high heat, then remove from heat, cover the pan, and let the eggs sit for 12 minutes.
  2. While the eggs cook, peel the russet potatoes and cut them into half-inch cubes, keeping them fairly uniform in size. Place the cut potatoes in a large pot and cover with cold salted water.
  3. Bring the pot to a boil over high heat and cook for 12 to 15 minutes, until a fork easily pierces the largest piece. Drain the potatoes in a colander and spread them out on a cutting board to cool slightly.
  4. Transfer the cooked eggs to a bowl of ice water and let them cool for at least 5 minutes. Gently crack and roll each egg to loosen the shell, then peel under cool running water.
  5. Dice the cooled hard-boiled eggs into roughly quarter-inch pieces. Finely dice the celery and mince the red onion. Chop the fresh parsley.
  6. In a medium bowl, whisk together the Hellmann's mayonnaise, fresh lemon juice, and Dijon mustard. Season the dressing with salt and pepper, tasting as you go.
  7. Transfer the still-warm potatoes to a large mixing bowl and pour the dressing over them. Gently fold the dressing into the potatoes using a wooden spoon, being careful not to break the pieces.
  8. Add the diced eggs, celery, red onion, and fresh parsley to the potato mixture and fold everything together gently. Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as needed.
  9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is ideal. When ready to serve, give the salad a gentle stir and sprinkle the paprika on top for color.

Notes

This potato salad tastes better on day 2 or 3 as flavors continue to meld together. Store in an airtight container in the refrigerator for up to 4 days. Always use warm potatoes when adding the dressing for best absorption and flavor. Do not freeze as the mayonnaise will separate.