Hellmann’s Original Potato Salad is creamy, tangy, and packed with classic flavors. Perfect for picnics, BBQs, or as a comforting side dish for any meal.
Hellmann’s Original Potato Salad is a timeless classic that brings creamy, tangy, and perfectly seasoned potatoes to your table.
Easy to make and full of flavor, it’s a go-to side dish for picnics, BBQs, family gatherings, or any meal that could use a comforting, crowd-pleasing addition.
Why You Will Love This Recipe!
- Classic flavor: Creamy, tangy, and perfectly seasoned every time.
- Easy to make: Quick preparation with simple ingredients.
- Crowd-pleasing: Perfect for BBQs, picnics, and family gatherings.
- Versatile side dish: Pairs well with meats, sandwiches, and more.
- Make ahead friendly: Tastes even better when chilled and served later.
Hellmann’s Original Potato Salad Ingredients
- Potatoes: Tender potatoes perfect for boiling and creamy potato salad.
- Water: Used to boil potatoes and cook the eggs thoroughly.
- Salt: Enhances the natural flavors of potatoes and eggs.
- Eggs: Adds richness, texture, and classic creaminess to salad.
- Onions: Provides a mild, savory crunch and aromatic flavor.
- Mayonnaise: Creates a creamy, smooth base for the potato salad.
- Yellow Mustard: Adds tangy flavor and a subtle, zesty kick.
- Black Pepper: Gives mild heat and depth to the potato salad.
- Paprika: Adds mild sweetness and vibrant color to the dish.
- Dill, dried: Provides herbal, slightly tangy flavor for extra aroma.
How To Make Hellmann’s Original Potato Salad
Step One: Peel and cube potatoes into 1-2 inch cubes. Place the potatoes in the Instant Pot. Add enough water to cover the potatoes, then add the salt. Place the eggs in the Instant Pot on top of potatoes and close the lid. Make sure the pressure value is set to close. Set the instant pot to pressure cook for 0 minutes on high pressure.
Step Two: Chop onion to the desired size. Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value using a towel, gloves, or hot pad.
Step Three: Remove the eggs and soak in ice water. Peel and chop the eggs once cooled. Drain the potatoes from the water and place them back into the Instant Pot. Add onions, eggs, mayonnaise, and remaining seasonings to potatoes. Mix until combined.
Hellmann’s Original Potato Salad Recipe Tips
- Use uniform potato pieces: Ensures even cooking and consistent texture.
- Chill potatoes before mixing: Prevents mayonnaise from becoming too runny.
- Cook eggs perfectly: Use ice water bath to make peeling easier.
- Adjust seasoning to taste: Add extra salt, pepper, or mustard if needed.
- Make ahead for best flavor: Allowing salad to chill enhances the taste.
- Add texture variations: Consider diced celery or pickles for extra crunch.
- Serve cold or slightly chilled: Keeps the creamy, refreshing texture intact.
Storing Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep chilled until serving to maintain freshness and texture.
- Freezer: Not recommended, as freezing can change the texture of potatoes and mayonnaise, making the salad watery or grainy.
Hellmann’s Original Potato Salad Recipe Faqs
Can I make this potato salad ahead of time? Yes! It actually tastes better if chilled for a few hours or overnight, allowing flavors to meld.
What type of potatoes work best? Yukon Gold or red potatoes hold their shape well and have a creamy texture ideal for potato salad.
Can I adjust the seasonings? Absolutely! Add more salt, pepper, mustard, or paprika to suit your taste.
Can I make this dairy-free or vegan? You can use vegan mayonnaise to make the salad dairy-free and fully vegan.
How should I store leftovers? Keep potato salad in an airtight container in the refrigerator for up to 3–4 days.
Can I add other ingredients? Yes, diced celery, pickles, or fresh herbs like dill or parsley add extra flavor and texture.
Do I need to peel the potatoes? Peeling is optional; leaving skins on can add extra texture and nutrients.
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Hellmann’s Original Potato Salad
Description
Ingredients
- 8 large potatoes, peeled and cubed
- 4 cups water
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup white onion, diced
- 1 1/2 cup Hellmann’s mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons dill
Instructions
- Peel and cube 8 large potatoes into 1-2 inch cubes.
- Place the potatoes in the Instant Pot. Add 4 cups water to cover the potatoes, add 1 teaspoon salt.
- Place the 4 large eggs in the Instant Pot on top of potatoes and close the lid, making sure the pressure value is set to close.
- Set the instant pot to pressure cook for 0 minutes on high pressure.
- Chop 1/2 cup white onion to the desired size.
- Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value be careful not to get burned.
- Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.
- Drain the potatoes from the water and place them back into the Instant Pot
- Add onions, eggs, 1 1/2 cup Hellmann’s mayonnaise, 1 tablespoon mustard, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 2 tablespoons dill.
- Mix until combined.
Equipment
- Instant Pot
- Mixing Bowl
Nutrition
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