Hellmann’s Potato Salad with Egg
This creamy and classic Hellmann’s Potato Salad with Egg is the perfect side dish for summer picnics, BBQs, or weeknight dinners. Simple, delicious, and full of flavor!
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
Make a day ahead for best flavor.
Add relish or bacon bits for a fun twist.
Keeps in the fridge up to 4 days.
Add relish or bacon bits for a fun twist.
Keeps in the fridge up to 4 days.