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Hellmann's Potato Salad

A classic creamy potato salad made with Hellmann's Real Mayonnaise, tender Yukon Gold potatoes, hard boiled eggs, and fresh dill. This tangy, creamy side dish is perfect for picnics, potlucks, and summer cookouts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salads, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds Yukon Gold potatoes peeled and cut into 3/4 inch cubes
  • 1 cup Hellmann's Real Mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 cup celery finely diced
  • 1/2 cup red onion finely diced
  • 3 hard boiled eggs chopped
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika for garnish

Equipment

  • Large pot for boiling potatoes
  • Colander for draining
  • Large mixing bowl
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Small bowl for mixing dressing

Method
 

  1. Peel your Yukon Gold potatoes and cut them into uniform 3/4 inch cubes. Keeping the pieces similar in size ensures they cook evenly.
  2. Place the potato cubes in a large pot and cover with cold water by about 2 inches. Add a generous tablespoon of salt to the water.
  3. Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook for 12 to 15 minutes until the potatoes are fork tender but not falling apart.
  4. Drain the potatoes in a colander and spread them on a baking sheet to cool for about 10 minutes.
  5. In a small bowl, whisk together the Hellmann's mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper.
  6. Transfer the slightly cooled potatoes to a large mixing bowl. Add the diced celery and red onion, tossing gently to distribute them throughout.
  7. Pour the dressing over the potato mixture and fold gently with a rubber spatula. Add the chopped hard boiled eggs and fresh dill, folding again until everything is coated evenly.
  8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld. Sprinkle with paprika before serving.

Notes

Season your potatoes while they are still warm because they absorb flavors much better at this stage. Make it a day ahead when possible because overnight chilling produces the best flavor development. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as the mayonnaise will separate.