Zesty, creamy, and utterly delicious, this Hellmann’s Mayo Potato Salad is the perfect side dish for any summer barbecue or family gathering. With its rich flavor and simple preparation, it’s sure to become a staple in your recipe collection.
Why This Recipe Works
- The creaminess of Hellmann’s mayonnaise binds the ingredients together perfectly, creating a smooth texture.
- Red potatoes are used for their waxy texture, which holds up well in salads.
- A touch of mustard adds a subtle tang that balances the richness of the mayo.
- Fresh herbs bring a burst of flavor and color to the dish.
- It’s customizable, allowing you to adjust the ingredients to suit your taste.
Ingredients
- 2 pounds red potatoes, washed and cubed
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are just tender. Drain and let cool slightly.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the Hellmann’s mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper until smooth. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Add the slightly cooled potatoes, diced celery, red onion, and chopped eggs to the bowl with the dressing. Gently fold everything together until well coated. Be careful not to overmix to keep the potatoes from becoming mushy.
Step 4: Add the Fresh Herbs
Sprinkle the chopped fresh dill over the salad and gently stir to distribute. The dill adds a fresh, aromatic flavor that elevates the dish.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Serve chilled for the best taste.
Tips and Tricks
For an extra layer of flavor, consider adding a pinch of paprika or a splash of pickle juice to the dressing. If you’re short on time, you can serve the salad immediately, but chilling it really enhances the flavors. For a lighter version, you can substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning before serving, as potatoes can absorb salt differently.
Recipe Variations
- Add crispy bacon bits for a smoky flavor.
- Include chopped pickles or relish for a tangy twist.
- Swap the dill for parsley or chives for a different herbal note.
- For a spicy kick, add a dash of hot sauce or some diced jalapeños.
- Use sweet potatoes instead of red potatoes for a sweeter, earthier flavor.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! This potato salad actually tastes better after it’s had time to chill in the fridge for a few hours or even overnight. Just be sure to give it a good stir before serving to redistribute the dressing.
How long will this potato salad last in the fridge?
Stored in an airtight container, this potato salad will keep for up to 3 days in the refrigerator. After that, the texture of the potatoes may start to change, and it’s best to enjoy it fresh.
Can I use a different type of potato?
While red potatoes are recommended for their texture, you can certainly use Yukon Gold or even russet potatoes if that’s what you have on hand. Just be aware that the texture and flavor may vary slightly.
Summary
This Hellmann’s Mayo Potato Salad is a creamy, flavorful side dish that’s perfect for any occasion. With simple ingredients and easy preparation, it’s a foolproof recipe that’s sure to impress.
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