A warm summer day is best enjoyed with a bowl of creamy potato salad, and nothing competes with the rich, tangy flavor of Hellmann’s mayonnaise. This Best Hellman’s Potato Salad – michaelsoulkitchen is a classic dish that comes together in about 30 minutes and is always a hit at gatherings. The blend of flavors, from fresh green onions to crunchy pickles, elevates the dish to another level.
This recipe is perfect for backyard barbecues, family reunions, or any occasion where you want a side dish that pleases a crowd. You can easily make it ahead of time; it keeps well in the refrigerator for up to three days.
Why You’ll Love This Recipe
- It features a delightful creaminess from the mayonnaise that perfectly coats the potatoes.
- The crunchy dill pickles add a refreshing texture contrast in every bite.
- It’s simple to prepare, with minimal cooking involved.
- You can serve it chilled, making it ideal for warm days.
What You’ll Need
Gather these ingredients to create your delicious potato salad.
For the Salad
- 2 lb potatoes, cut into 3/4-inch cubes
- 3 hard-boiled eggs, chopped into 1/2-inch pieces
- 4 dill pickles, diced
- 1/3 cup green onions, sliced
For the Dressing
- 1 cup Hellmann’s mayonnaise
- 3/4 tsp celery salt
- 1 1/2 tsp French’s yellow mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp apple cider vinegar
For Serving
- 1/4 tsp smoked paprika (for garnish)
*Substitutions:
- Use Greek yogurt for a lighter dressing.
- Red onion can replace green onions for a bolder flavor.*
Substitutions & Swaps
- Use any preferred mustard if you dislike yellow.
- Swap potatoes for cauliflower for a lower-carb option.
- Substitute dill relish for diced pickles for additional sweetness.
- Lemon juice can replace apple cider vinegar for a zestier taste.
How to Make It
Prepare this delightful potato salad in just a few easy steps.
Boil potatoes
Start by bringing a pot of salted water to a boil. Add potato cubes and cook until tender, about 10-15 minutes, then drain and let cool.
Mix dressing
In a large bowl, combine Hellmann’s mayonnaise, celery salt, French’s yellow mustard, salt, black pepper, and apple cider vinegar. Whisk until smooth.
Combine ingredients
Add the cooled potatoes, chopped hard-boiled eggs, diced dill pickles, and sliced green onions to the bowl with the dressing. Stir gently to coat all the ingredients well.
Chill and serve
Cover the bowl with plastic wrap and refrigerate for at least one hour. This allows the flavors to meld beautifully. Before serving, sprinkle with smoked paprika for a pop of color.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, as it doesn’t freeze well.
Reheat: not needed; serve chilled.
Tips for Best Results
- Allow the potatoes to cool completely before mixing to avoid a runny salad.
- Hard boil eggs in advance for convenience when preparing.
- Always taste and adjust seasoning after mixing to suit your preference.
- For extra flavor, let the salad sit overnight in the fridge.
Serving Suggestions
- Serve as a side at a summer barbecue with grilled meats.
- Pair with sandwiches or burgers for a picnic.
- Include it at potlucks or family gatherings for a comforting touch.
