Samad: “Lina, you know what screams summer louder than fireworks?”
Lina: “Let me guess… your famous potato salad made with Hellmann’s mayo?”
Samad: “Bingo. This hellmann’s potato salad recipe with egg is creamy, classic, and so American it practically comes with a backyard grill.”
Table of Contents
Why We Love This Creamy Potato Salad
Lina: “Okay but real talk what is it about this version that makes it hit so different?”
Samad: “It’s that Hellmann’s mayo magic. Smooth, tangy, and perfectly balanced with the richness of hard-boiled eggs and tender potatoes. Plus, no weird ingredients. Just real food.”
Lina: “Also… no raisins.”
Samad: “Absolutely zero raisins. That’s our promise to America.”
Ingredients You’ll Need
Lina: “Let’s keep it simple. Nothing fancy, just fridge and pantry staples.”
Core Ingredients
- 2 pounds Yukon Gold potatoes (or Russets if that’s what you’ve got)
- 1 cup Hellmann’s Real Mayonnaise
- 4 hard-boiled eggs, chopped
- 1/2 cup finely chopped celery
- 1/4 cup chopped red onion (optional, but adds a pop!)
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
- Paprika (for garnish)
- Chopped fresh parsley or dill (totally optional but cute)
Samad: “I’ve used sweet relish before too, for a little zing. Not traditional, but hey, it’s your kitchen.”
Let’s Make It (No Stress, All Flavor)
Step 1 – Cook the Potatoes Right
Lina: “You want ‘em fork-tender, not mashed potato soft.”
Samad: “Exactly. Dice your potatoes into 1-inch chunks before boiling for even cooking. Salt the water like you mean it. Boil about 10–12 minutes, then drain and let ‘em cool.”
Step 2 – Chop Those Eggs
Lina: “Hard-boil your eggs while the potatoes cook. I just pop mine in boiling water for 10 minutes, then straight into an ice bath.”
Samad: “And don’t forget to peel ‘em. I made that mistake once…never again.”
Step 3 – Mix the Magic
Lina: “In a big bowl, stir together the mayo, mustard, vinegar, salt, pepper.”
Samad: “Toss in the potatoes, chopped eggs, celery, and onion. Gently fold everything together. Like baby blanket gentle.”
Chill & Serve Tips (Trust Us)
Lina: “This salad is way better after chilling for a couple hours in the fridge. The flavors mingle, the mayo sets… it’s a vibe.”
Samad: “You can make it the night before too, which is perfect for busy American families. And if you’re making it for a cookout double the recipe. It will disappear.”
Our Favorite Add-Ins (Totally Optional)
Samad: “Sometimes I throw in a spoonful of relish or diced pickles for extra zip.”
Lina: “Or a tiny bit of chopped bacon? I’m not saying it’s healthy I’m saying it’s delicious.”
Samad: “We’re not here for nutrition math. We’re here for good vibes and creamy potato salad.”
Storing & Serving Tips
Lina: “So, how long does this creamy beauty last in the fridge?”
Samad: “Honestly? 3–4 days max, if you can keep people from eating it all. Store it in an airtight container, and always serve chilled.”
Lina: “Oh! And don’t leave it out in the sun for more than 2 hours at a BBQ mayo doesn’t love heat.”
FAQs About hellmann’s potato salad recipe with egg
Q: Can I use canned potatoes?
Samad: “You can, but fresh boiled potatoes are 1000x better. Texture-wise, canned ones can go mushy fast.”
Q: What if I don’t have Hellmann’s?
Lina: “Hellmann’s is the classic, but if you’re in a pinch, Duke’s or Best Foods will do. Just make sure it’s a real mayo not salad dressing.”
Q: Can I make it without eggs?
Samad: “Yep! It’ll still be creamy and tasty just not quite as rich. Maybe add extra celery for some crunch.”
Q: Is this gluten-free?
Lina: “Totally! Just double-check your mustard and vinegar if you’re super sensitive.”
Q: How do I make it more flavorful?
Samad: “Try adding a pinch of garlic powder or a splash of pickle juice to the dressing. Small upgrades, big flavor.”
Final Thoughts from Our Kitchen to Yours
Lina: “We hope this Hellmann’s potato salad with egg made your day easier.”
Samad: “And don’t forget good food is better shared. Especially the kind that tastes like summer.”
Lina: “Pass the paprika!”
More Recipes to Love
- Planning a get-together or potluck? This creamy potato salad pairs beautifully with perfect for gluten-free potluck dishes or even with other easy cottage-style recipes.
Craving more cozy dishes? You’ll also love these:
Hellmann’s Potato Salad with Egg
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cubed
- 1 cup Hellmann’s Real Mayonnaise
- 4 hard-boiled eggs chopped
- 1/2 cup celery finely chopped
- 1/4 cup red onion optional
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
- paprika for garnish
- chopped parsley or dill optional
Instructions
- Boil cubed potatoes in salted water for 10–12 minutes until fork-tender. Drain and let cool.
- While potatoes cook, hard-boil eggs. Cool in ice water and peel.
- In a large bowl, mix mayo, mustard, vinegar, salt, and pepper.
- Add cooled potatoes, chopped eggs, celery, and onion. Fold gently to combine.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with paprika and parsley before serving.
Notes
Add relish or bacon bits for a fun twist.
Keeps in the fridge up to 4 days.
