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If you're looking for the original Hellmann's potato salad, you're in the right place. Made with tender potatoes, hard-boiled eggs, celery, onion, and a creamy mayonnaise dressing, this classic old-fashioned potato salad is simple, comforting, and perfect for potlucks, picnics, backyard BBQs.
My Papa claimed he got this recipe from a jar of Hellmann's Mayonnaise over 50 years ago, and my family has been making it ever since! Along with his famous Homemade Baked Beans, my mom's Sour Cream Cucumber Salad, a Pasta Salad with Italian Dressing, my great-aunt's Homemade Brownies, it was a must on every summer cookout menu!
Key Takeaways: Hellmann's Potato Salad
- Serves: 10; easy to scale
- Time Involved: 15 minutes prep + 15 minutes cook + 4 hour chill; 4 hours 30 minutes total time
- Perfect Make-Ahead Side Dish. Best when prepared a day in advance.
- Classic Ingredients. No pickles, no bacon, just inexpensive staples and quality mayonnaise. Although, you certainly can add bacon. 😉
- Why This Recipe: It is everything you hope for in a classic potato salad. It is creamy, tangy, and has just the right crunch from the celery.
Recipe Highlights
Kristen's Key Tips
A few small details make the difference between good potato salad and unforgettable potato salad.
- Start the potatoes in cold water. This helps them cook evenly from the inside out.
- Salt the cooking water generously. Potatoes absorb flavor while cooking, and this is your best chance to season them well.
- Return the drained potatoes to the hot pot for 1-2 minutes. This allows excess moisture to evaporate and prevents watery potato salad.
- Hellmann's mayonnaise is preferred, but not a deal breaker. Just do not use fat-free mayo or Miracle Whip as either give the potato salad an overly sweet, artificial flavor.
- Chill for at least 4 hours before serving. Overnight is even better because the potatoes absorb the dressing and the flavors meld together.
Happy Cooking! xo Kristen
Notes on Ingredients
- Potatoes: Russet potatoes were always my Papa's choice because they were affordable, readily available, and create the soft, creamy texture that defines a classic potato salad recipe.
- Mayonnaise: Hellmann's mayonnaise is classic here, but any quality mayo works just as well.
- White Vinegar: Distilled white vinegar is best there. Other varieties overwhelm the simple creamy dressing.
- Hard-Boiled Eggs: I rely on my recipe for Instant Hard-Boiled Eggs for perfect results effortlessly.
Recipe Variations
- Use Yukon Gold Potatoes: The texture won't be as creamy, as Yukon potatoes hold their shape better than russets, but they still yield delicious results.
- Add Bacon: Add up to 4 slices of crumbled bacon that has been baked or pan-fried for each batch.
- Add Pickles: Add up to 2 tablespoons dill pickle relish to the dressing before adding potatoes and eggs.
- Add Fresh Herbs: Fold in up to 2 tablespoons of minced chives, fresh parsley, or fresh dill for added flavor and a pop of color.
- Use the Instant Pot: Use my recipe for Instant Pot Potato Salad to cook the potatoes and eggs together, making this dish that much easier to prepare.
- Egg-Free? Omit the hard-boiled eggs and use Hellmann's plant-based mayo. I have successfully tested this variation many times due to growing allergies in my family.
How to Make Classic Potato Salad
While you will find the full details in the recipe card, the following steps and photos are provided to help you achieve perfect results.
- Cook potatoes. Place peeled and cubed potatoes, along with a generous pinch of salt, into a large saucepan and cover with cold water. Bring the water to a boil, then reduce heat, and simmer until the potatoes are just fork-tender.
- Drain and dry potatoes. After draining the potatoes, return them to the hot saucepan and let them sit for 1-2 minutes, stirring occasionally. This will help to remove excess moisture.
- Prepare dressing. In a large mixing bowl, stir together the Hellmann's mayonnaise, vinegar, salt, and pepper until smooth.
- Add eggs, onion, and celery. Then gently mix to combine.
- Add potatoes. Gently fold the potatoes into the dressing until evenly coated. Take care not to overmix. The potatoes should remain chunky and hold their shape.
- Chill. Cover and refrigerate for at least 4 hours, though overnight is even better.
Classic Potato Salad FAQs
My family would say Hellmann's, my friends here in South Carolina say Duke's. Honestly, you can't go wrong. Any brand of quality mayonnaise will work. Just stay away from light mayonnaise or Miracle Whip which flavor is on the sweeter side.
Watery potato salad is usually caused by overcooked potatoes or excess moisture. Returning the drained potatoes to the hot pot for a minute or two helps eliminate this issue.
It honestly depends on the type of potato salad. For this classic potato salad recipe, russet potatoes are ideal because they absorb the dressing beautifully and break down slightly, yielding a creamier texture. For my Italian Potato Salad, I recommend Yukon gold potatoes as they yield a soft bite while still holding their shape. For my Bacon Ranch Potato Salad, I prefer using waxy, red potatoes which give the potato salad a lot of texture.
More Favorite Summer Potluck Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Hellmann's Potato Salad
Video
Ingredients
- 2 pounds russet potatoes, (about 5-6 medium potatoes) peeled and cubed into 1-inch chunks
- 1 cup mayonnaise
- 1 tablespoon white distilled vinegar
- 1 ½ teaspoons kosher salt, plus additional salt for cooking potatoes
- 2 large hard boiled eggs, peeled and chopped
- ½ cup celery, finely diced
- ¼ cup yellow onion, finely minced
Instructions
- Cook Potatoes. Place peeled and cubed potatoes and 2 teaspoons of kosher salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer until potatoes are tender, about 10 minutes.
- Drain and Dry. Once the potatoes are fork-tender, drain them in a large colander, and then place them back into the hot pan. Let them sit in the pan, off the heat, for 2-3 minutes to let the residual liquid evaporate.
- Make Dressing for Potato Salad. In a large mixing bowl, whisk together 1 cup mayonnaise, 1 tablespoon white distilled vinegar, and 1 ½ teaspoons kosher salt.
- Fold in Celery, Onions, Eggs, and Potatoes. Add the diced hard boiled eggs, diced celery, minced onion, and potatoes to the mixing bowl with the prepared dressing. Use a gentle hand to fold together to evenly coat the potatoes with the dressing.
- Chill and Serve. Cover the dish and chill for at least 4 hours prior to serving. Serve cold with a sprinkle of pepper and minced parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is still my favorite potato salad and I make it all the time. Grew up in the 1950's when my Mom made it. The only thing that I have changed is that I now use yukon gold potatoes instead of the russet, and apple cider vinegar instead of the white vinegar. In addition to the celery I also sprinkle in some celery seed and I add a small amount of yellow mustard mixed in with the mayo. If I take it in a big bowl to the gathering I sprinkle the top with some sweet hungarian paprika.
Thank you so much for sharing your modifications, Sue! I love that this old-fashioned recipe is still one we all enjoy today (and is so versatile to boot!)
This is very similar to grandma's recipe from the 50's and 60's, except she used sweet onion, dill pickle and sweet pickle. She also cut the hard boiled eggs in rounds and placed on the top. The things we grew up with seem to taste the best.
I agree! There is something so comforting about nostalgic recipes. Feel free to use sweet onion and pickles as well.
It’s so good and tasted like the classic potato salad that we love at home!
Wonderful! I love that it brought back memories of home to you and appreciate you leaving a review.
This potato salad didn't disappoint! So easy to throw together and so delicious!
Thank you, Mel! I appreciate you taking the time to review 🙂