hellmann's potato salad recipe
Dive into the creamy delight of Hellmann's Potato Salad Recipe, a classic side dish that turns any meal into a festive feast!
Ingredients
- Potatoes: 6 russet potatoes peeled and cut into chunks
- Mayonnaise: 1 cup Hellmann’s Real Mayonnaise
- Mustard: 4 tablespoons yellow mustard
- Celery: 2 stalks finely chopped
- Onion: 1 yellow onion finely chopped
- Hard-Boiled Eggs: 7 chopped (one for garnish)
Seasonings:
- 1 tablespoon creole seasoning
- 1 cup sweet salad cubes or sweet relish
- Black pepper to taste
- 1 capful approximately 3 tablespoons bouillon powder
- Paprika for garnishing
Instructions
- Boil Potatoes:
- Boil the peeled and chopped russet potatoes in a 4-quart pot until tender, about 12 minutes. Drain and let cool slightly.
- Prepare Dressing:
- In a large mixing bowl, combine Hellmann’s Mayonnaise, vinegar, salt, sugar, and pepper. Mix well to create the dressing.
- Combine Ingredients:
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the chopped celery, onion, and hard-boiled eggs. Be careful not to break the potatoes.
- Chill:
- Refrigerate the potato salad for at least a few hours to allow the flavors to meld.
- Garnish and Serve:
- Garnish with paprika and the remaining chopped hard-boiled egg before serving.