Hellmann S Potato Salad Original Recipe

What’s not to love about a potato salad? It’s delicious, filling, and best of all, easy to make and super budget-friendly! It can easily feed a crowd, but it won’t burn a hole in your pocket at the same time. So if you’re looking for the perfect accompaniment to your barbecued meats and burgers, this recipe has you covered. Let’s get started.

Hellmann’s Potato Salad

This recipe for potato salad was originally printed at the back of the Hellmann’s mayonnaise jar. Unlike other country potato salads, it’s more than just a mix of boiled potatoes and mayonnaise. With this salad, expect a lot more flavor and texture. You’ll get a combination of potatoes, hard-boiled eggs, celery, and onions in every bite. Tying them together is a creamy and dreamy mayo dressing seasoned with vinegar, salt, sugar, and pepper.

What’s the Best Potato for Potato Salad?

It’s completely up to you, but I highly recommend over starchy potatoes. Waxy spuds, such as Yukon Golds, are able to hold their shape well even when boiled. They’re also creamy and buttery, which adds another fantastic layer of flavor to the salad. If you want to leave the skins on, I suggest you go for baby reds. They’re very thin-skinned, so you can leave them on without altering the texture of the salad. Some prefer Russets, but personally, I’m not a big fan of their mushy texture.

How Do You Make Potato Salad Taste Better?

Up your potato salad game by roasting the potatoes instead of boiling them. I can already imagine how much more scrumptious it’ll be! The spuds will be crispy on the outside, adding a lovely textural variety to the salad.While you’re at it, season the potatoes with cayenne, onion powder, or garlic salt right before roasting them. Nothing enhances flavor more than seasonings do.Want a sweeter salad? Use sweet potatoes instead. The texture and flavor will be a little different, but just as delicious – especially for sweet tooths.Instead of just mayonnaise, use a combination of mayo and sour cream. This will create a wonderful balance of creaminess and tanginess.Cheese makes everything better, so go ahead and add whatever kind of cheese you have in the fridge. Cheddar, mozzarella, blue cheese, goat cheese – anything works.Finish off your salad with a sprinkling of crushed potato chips. This’ll add a unique kind of crunch and saltiness you didn’t think your potato salad needed.Lastly, how about some sriracha, chili flakes, or paprika for a bit of a kick?

Tips for Making The Best Potato Salad

Salt the water well to flavor the potatoes. For 2 pounds of potatoes, I like to add about 1 1/2 tablespoons of salt to the water. Don’t worry, it won’t make the spuds overly salty as they won’t absorb too much of the water. The original Hellmann’s potato salad recipe calls for peeling and slicing the potatoes pre-boiling. However, I prefer doing so after boiling because then the skins are easier to peel.Rinse the potatoes under cold water to stop them from cooking further. Be sure to drain them well, though – excess water will make the dressing watery.Allow the potatoes to cool slightly before mixing in the dressing. Warm potatoes absorb liquid better, giving them more flavor. But don’t toss them together when the potatoes are still too hot. This will make the dressing watery.To make hard-boiled eggs, boil the eggs for 10 to 12 minutes. Add a teaspoon of salt to the water if using very fresh eggs for easier peeling.If you don’t like the sharp flavor of onions, you can dial it down by soaking them in water for a few minutes.Give the salad enough time to chill in the fridge. I hate waiting as much as you do, but it does make the salad significantly more flavorful.Storage instructions: cover the potato salad with plastic wrap and refrigerate for up to 3 to 4 days. Do not freeze.

Variations

Swap out the vinegar for dill pickles.Flavor the salad with fresh herbs, such as dill, chives, basil, and thyme. Dried herbs and seasonings are okay, too, but reduce the amount in half.Make it more sinful with smoky and crispy bacon crumbles.Give it more substance by adding meats such as shredded chicken or sweet ham, and veggies like corn and peas.