Ultimate Hellmann’s Potato Salad Recipe for Summer BBQs
A delightful Hellmann’s Potato Salad Recipe that brings nostalgic flavors to your summer BBQs.
Equipment
- 4-quart saucepot
- - Large bowl
- - Colander
Ingredients
For the Salad
- 2 lbs Potatoes choose waxy potatoes for better texture after cooking.
- 1 Cup Hellmann’s Mayonnaise the creamy base that makes this salad irresistible.
- 2 Tablespoons Vinegar adds a zesty tang to balance the richness.
- 1.5 Teaspoons Salt enhance all the flavors in your potato salad.
- 1 Teaspoon Sugar a pinch of sweetness rounds out the taste profile.
- 0.25 Teaspoon Ground Black Pepper a touch of spice to elevate the dish.
- 1 Cup Thinly Sliced Celery provides a satisfying crunch and freshness.
- 0.5 Cup Chopped Onion adds depth and a mild bite to the salad.
Instructions
Steps
- Start by peeling the potatoes and cutting them into uniform 3/4-inch chunks.
- Place the cut potatoes in a 4-quart saucepot and cover them with water. Bring the water to a boil, then simmer for about 10 minutes, or until tender.
- Once the potatoes are tender, drain them and set aside to cool slightly.
- In a large bowl, combine 1 cup of Hellmann’s mayonnaise with 2 tablespoons of vinegar, 1 1/2 teaspoons of salt, 1 teaspoon of sugar, and 1/4 teaspoon of ground black pepper. Whisk until smooth.
- Add the slightly cooled potatoes, 1 cup of thinly sliced celery, and 1/2 cup of chopped onion to the dressing. Gently toss to coat.
- Carefully fold in 2 chopped hard-cooked eggs.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- When ready to serve, give the salad a gentle stir.
Notes
Garnish with fresh parsley or a sprinkle of paprika for a touch of color.