Description
Make a creamy, classic potato salad at home that tastes just like the store-bought Hellmann’s version, featuring the right balance of sweet, tangy, and savory flavors.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1 cup Hellmann’s Real Mayonnaise
- 2 large celery stalks, finely chopped
- 1/2 cup sweet onion, finely chopped
- 2 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric (for color)
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly.
- While the potatoes cool, prepare the dressing. In a large bowl, combine the Hellmann’s Real Mayonnaise, yellow mustard, white vinegar, salt, pepper, and turmeric. Mix until the dressing is smooth and uniform in color.
- Add the slightly warm potatoes, chopped celery, chopped onion, sweet pickle relish, and chopped hard-boiled eggs to the dressing mixture.
- Gently fold all ingredients together until the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes too much.
- Taste the salad and adjust seasoning if needed, adding more salt or vinegar for tang.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld.
Notes
- Use Russet potatoes; their starch content helps absorb the dressing well.
- Chilling time is crucial for achieving the authentic deli flavor.
- For a slightly tangier profile, add 1 teaspoon of pickle juice from the relish jar.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 550
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
- Cholesterol: 95