How long can I store Hellmann's potato salad?

Store your potato salad in an airtight container in the fridge for 3-4 days. Always keep it cold. If you notice off smells or texture changes, discard it. Never leave it out at room temperature for more than 2 hours, which is important for summer gatherings.

Can I make this potato salad ahead of time?

Yes, making it a day in advance is great. It lets the flavors mix well. Just remember to store it in the fridge and stir it gently before serving. The flavors get even better overnight.

What type of potatoes work best for this recipe?

Russet or Yukon Gold potatoes are best. They keep their shape and have a creamy texture. Red potatoes are firmer, but they work too.

Is it possible to make this recipe lighter or healthier?

Yes! Use Hellmann's Light Mayonnaise or mix mayo with Greek yogurt to cut calories. Half mayo and half Greek yogurt is a tasty and healthier option.

Can I add additional ingredients to customize the potato salad?

Definitely! Add chopped bacon, diced pickles, fresh herbs, or hard-boiled eggs. These add flavor and make it your own while keeping the classic Hellmann's taste.

How do I prevent my potatoes from becoming mushy?

Don't overcook the potatoes. Boil them until they're tender but not mushy. Drain them and let them cool before mixing for the right texture.

Is this potato salad gluten-free?

Hellmann's mayonnaise is gluten-free, and the basic recipe uses gluten-free ingredients. But, always check labels and be careful of cross-contamination if you're gluten-sensitive.

What's the best way to serve potato salad at a picnic or barbecue?

Keep the potato salad chilled until you serve it. Use a cooler or ice to keep it cold. Always serve it cold and avoid direct sunlight for too long.

Hellmann's Potato Salad Recipe: 5 Easy Steps Perfect BBQ

Name: Hellmann's Potato Salad Recipe: Perfect Creamy Side Dish for Summer BBQs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold or red potatoes; 1 cup Hellmann’s mayonnaise; 2 tablespoons white vinegar; 1 tablespoon kosher salt (for boiling); 1 teaspoon kosher salt (for mixing); 1 teaspoon fresh ground black pepper; 1/2 cup diced celery; 1/4 cup finely chopped onion; 3 hard-boiled eggs, chopped; 2 tablespoons pickle brine; Optional: 1/4 cup sweet pickles, diced; Optional: 2 tablespoons fresh chives, chopped

Description

This classic Hellmann’s potato salad recipe creates the perfect creamy summer side dish with tender Yukon Gold potatoes, crisp celery, and rich Hellmann’s mayonnaise. A beloved family favorite that’s ideal for picnics, barbecues, and potluck gatherings.

Ingredients

Scale

3 pounds Yukon Gold or red potatoes

1 cup Hellmann’s mayonnaise

2 tablespoons white vinegar

1 tablespoon kosher salt (for boiling)

1 teaspoon kosher salt (for mixing)

1 teaspoon fresh ground black pepper

1/2 cup diced celery

1/4 cup finely chopped onion

3 hard-boiled eggs, chopped

2 tablespoons pickle brine

Optional: 1/4 cup sweet pickles, diced

Optional: 2 tablespoons fresh chives, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Wash 3 pounds of Yukon Gold potatoes and place in a 4-quart Dutch oven with 1 tablespoon salt

2. Boil potatoes whole for 25-30 minutes until knife-tender but not mushy

3. Drain potatoes and let cool slightly, then cut warm potatoes into 1-2 inch pieces

4. In a large mixing bowl, combine 1 cup Hellmann’s mayonnaise, 2 tablespoons pickle brine, 1 teaspoon salt, and 1 teaspoon black pepper

5. Add cut potatoes, diced celery, chopped onion, and hard-boiled eggs to the dressing

6. Gently fold ingredients together until evenly coated with Hellmann’s dressing

7. Refrigerate for 2-3 hours to allow flavors to meld

8. Before serving, taste and adjust seasoning, add more mayonnaise if needed, and garnish with fresh herbs

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best texture that holds shape

Don’t overcook potatoes to prevent mushiness

Mix ingredients while potatoes are slightly warm to absorb flavors better

Store in airtight container in refrigerator for up to 4 days

Never leave at room temperature for more than 2 hours for food safety

Can be made 1 day ahead for better flavor development

For lighter version, substitute half the mayo with Greek yogurt

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 3g
Sodium: 520mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 6g
Cholesterol: 65mg