Best 3 Potato Salad With Hellmanns Mayonnaise Recipes

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Indulge in a classic American picnic staple with our delightful Potato Salad with Hellmann's Mayonnaise. This timeless dish combines tender potatoes, crisp celery, fresh herbs, and a creamy, tangy dressing made with Hellmann's mayonnaise. With its perfect balance of flavors and textures, this potato salad is sure to be a hit at your next gathering.

In this comprehensive guide, you'll find a step-by-step recipe for our classic potato salad, along with variations and tips to make it your own. Whether you prefer a traditional mayonnaise-based dressing or a lighter vinaigrette, we have you covered. Additionally, we've included a recipe for a flavorful German potato salad, featuring a tangy vinegar-based dressing and smoky bacon. And for those who love the convenience of a slow cooker, we have a hassle-free recipe for a creamy potato salad made in your slow cooker.

Check out the recipes below so you can choose the best recipe for yourself!

HELLMANN'S THE ORIGINAL POTATO SALAD



Hellmann's the Original Potato Salad image

A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Classic Pasta Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.

Provided by aHardDaysNight

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Steps:

  • In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
  • In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
  • Serve chilled or at room temperature.

HELLMANN'S POTATO SALAD (ORIGINAL RECIPE)



Hellmann's Potato Salad (Original Recipe) image

Provided by insanelygood

Categories     Recipes

Time 25m

Number Of Ingredients 9

2 pounds (about 5-6 medium) potatoes, peeled and sliced into 3/4-inch pieces
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, peeled and chopped

Steps:

  • Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
  • In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
  • Refrigerate it for at least 30 minutes. Serve it chilled or at room temperature. Enjoy!

Nutrition Facts :

HELLMANN'S DIJON POTATO SALAD



Hellmann's Dijon Potato Salad image

Looked all over zaar for this recipe and was surprised not to find it! This is our favorite summer potato salad recipe. The recipe comes from the cookbook "Hellmann's Mayonnaise - Over 100 Ways To Bring Out The Best".

Provided by - Carla -

Categories     Potato

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup Hellmann's mayonnaise (Light or Cholesterol Free Reduced Calorie)
2 tablespoons dijon-style mustard
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs small red potatoes, cooked and quartered
1 cup sliced radish
1/2 cup chopped green onions or 1/2 cup chives

Steps:

  • In a large bowl combine the mayonnaise, mustard, dill, salt and freshly ground black pepper.
  • Stir in potatoes, radishes and green onions (or chives).
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 184.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 366.1, Carbohydrate 22.9, Fiber 2.3, Sugar 3, Protein 2.2

Tips:

  • For the best potato salad, use waxy potatoes like Yukon Gold or Red potatoes. They hold their shape better than starchy potatoes, like Russets, when boiled.
  • Boil the potatoes until they are just tender, but not mushy. You should be able to pierce them easily with a fork, but they should not fall apart.
  • Immediately drain the potatoes and rinse them with cold water. This will stop the cooking process and prevent the potatoes from becoming overcooked.
  • Allow the potatoes to cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
  • Use a light hand when mixing the potato salad. Over-mixing will result in a mushy salad.
  • Serve the potato salad immediately after making it, or chill it for later. Potato salad is best eaten within a few days.

Conclusion:

Potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your liking. Whether you like your potato salad creamy, tangy, or loaded with vegetables, there is a recipe out there for you. So next time you are looking for a refreshing and delicious side dish, give potato salad a try.

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