Description
Dive into the depths of potato salad perfection with our Heavenly Hellmann’s Potato Salad Recipe!
Ingredients
Scale
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- 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
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- 1 cup Hellmann’s Real Mayonnaise
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- 2 tbsp yellow mustard
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- 1/4 cup pickle relish
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- 1/2 cup diced celery
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- 1/4 cup diced red onion
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- 2 hard-boiled eggs, chopped
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- 1 tsp salt
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- 1/2 tsp black pepper
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- Paprika for garnish (optional)
Instructions
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- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15 minutes. Drain the potatoes and let them cool completely.
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- In a large bowl, combine the cooled potatoes, Hellmann’s Real Mayonnaise, yellow mustard, pickle relish, celery, red onion, and chopped hard-boiled eggs. Gently mix until everything is evenly coated.
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- Season the Hellmann’s potato salad with salt and black pepper, adjusting to taste.
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- Cover the bowl and refrigerate the Hellmann’s potato salad for at least 30 minutes to allow the flavors to meld.
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- When ready to serve, transfer the Hellmann’s potato salad to a serving dish and optionally sprinkle with paprika for a touch of color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 370 mg
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14.6 mg