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hellmann's potato salad recipe

Hellmann's Potato Salad (Summer BBQ Recipe)

A creamy, classic Hellmann's potato salad made with tender potatoes, hard-boiled eggs, celery, and onion — all tossed in Hellmann's mayonnaise. The perfect crowd-pleasing side dish for summer BBQs and picnics.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish / Salad
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs potatoes about 5–6 medium potatoes, Yukon Gold or red potatoes recommended
  • 1 cup Hellmann's Mayonnaise
  • 2 tbsps vinegar
  • ½ tsp salt
  • 1 tsp sugar
  • ¼ tsp ground black pepper
  • 1 cup thinly sliced celery
  • ½ cup chopped onion
  • 2 hard-boiled eggs chopped

Equipment

  • Large pot
  • Large mixing bowl
  • Knife
  • Cutting board
  • Colander / strainer
  • Serving spoon

Method
 

  1. Boil the Potatoes
    Boil potatoes in salted water for 10–15 minutes until just tender. Do not overcook — they should hold their shape.
  2. Drain and Cool
    Drain the potatoes and let them cool for 10–15 minutes. Allow to reach room temperature before mixing.
  3. Make the Dressing
    In a large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar, and ground black pepper. Mix well until smooth.
  4. Combine Everything
    Add the cooled potatoes, sliced celery, chopped onion, and chopped hard-boiled eggs to the bowl.
  5. Toss Gently
    Gently toss all ingredients until evenly coated with the dressing.
  6. Chill
    Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve
    Serve chilled as a side dish alongside grilled meats, hamburgers, or BBQ chicken.

Notes

  • Best potatoes: Yukon Gold or red potatoes hold their shape best and give a naturally creamy texture. Avoid starchy russets, which tend to fall apart.
  • Make ahead: This salad tastes even better the next day — make it a day in advance and refrigerate overnight. Stir gently before serving.
  • Storage: Keep in an airtight container in the refrigerator for up to 3–4 days. Do not freeze — mayo and potatoes separate when thawed.
  • Lighter version: Swap regular Hellmann's for Hellmann's Light Mayonnaise to cut calories by up to 50%.
  • Don't skip the chill: At least 30 minutes of refrigeration is essential for the flavors to blend and the salad to firm up properly.
 

🧾 Nutrition (Per Serving)

Nutrient Amount
Calories 305 kcal
Carbohydrates 22 g
Protein 4 g
Fat 22 g
Saturated Fat 3.5 g
Cholesterol 55 mg
Sodium 520 mg
Fiber 2 g
Sugar 2 g
 
Cool the potatoes completely before adding the mayo dressing — mixing while warm causes the mayo to break down and the salad to turn watery. For the creamiest result, chill the dressing separately and fold everything together just before the final refrigeration.