Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, peeled and chopped
- 1 cup Hellmann’s mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1 tbsp pickle relish (optional)
- 1 tbsp fresh parsley or dill, chopped (for garnish)
Instructions
- Peel and chop the potatoes into even chunks.
- Boil the potatoes in salted water until fork-tender (about 10-15 minutes), then drain and let cool.
- In a mixing bowl, combine Hellmann’s mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
- Gently fold the cooled potatoes into the dressing to coat evenly.
- Add celery, red onion, eggs, and pickle relish (if using), then mix lightly to prevent breaking the potatoes.
- Refrigerate for at least 1 hour before serving to enhance flavors.
- Garnish with fresh parsley or dill and serve chilled.
Notes
- For a zesty kick, substitute vinegar with pickle juice.
- Refrigeration helps meld flavors together—don’t skip this step!
- Use red potatoes or Yukon Gold to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: potato salad, Hellmann’s mayonnaise, creamy potato salad, picnic food, summer recipes