Ultimate Hellmann’s Potato Salad Recipe for Summer Feasts
Discover the ultimate Hellmann’s Potato Salad Recipe, perfect for summer gatherings and family feasts.
Equipment
- - Large pot
- - Large bowl
- - Small bowl
- - Knife
- - Cutting board
Ingredients
For the Salad
- 4 pounds potatoes Waxy potatoes like Yukon Gold are best.
- 1 tablespoon salt For seasoning boiling water.
- 8 large hard boiled eggs Peeled and grated.
- ½ cup celery Thinly sliced.
- 4 pieces green onions White part only, sliced.
- ½ cup sweet pickles Chopped.
- ½ cup carrot Peeled and grated.
For the Dressing
- 1 cup mayonnaise Hellmann's preferred.
- 2 tablespoons pickle brine From the pickles.
- 1 teaspoon kosher salt To season the dressing.
- 1 teaspoon black pepper Freshly ground.
- ½ teaspoon celery salt For added flavor.
- 1 teaspoon Dijon mustard Optional, for added zest.
Instructions
Preparation Steps
- Peel the potatoes and set aside for boiling.
- Place potatoes into a large pot of salted water and boil for 25-30 minutes until knife tender.
- In a large bowl, combine grated hard boiled eggs, celery, green onions, sweet pickles, and grated carrots.
- Once cool, chop the potatoes into 1-2" pieces and add to the vegetable mix.
- In a small bowl, mix mayonnaise, pickle brine, kosher salt, black pepper, celery salt, and optional Dijon mustard, then pour over the salad and toss gently.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving.
Notes
Feel free to customize with your favorite vegetables or herbs. Best served chilled.