Name: Potato Salad
Prep time: 60 min
Cook time: 45 min
Yield: 25 1/2 C. servings
Ingredients: 10 medium Russet potatoes; 12 large hard-boiled eggs; 2 cup dill pickles, chopped; 1 cup green onions, chopped; 1 1/2 cup Hellman's Real Mayonnaise; 1/4 cup yellow mustard; 2 tsp salt; 1 1/2 tsp black pepper; 1 tbsp dried dill; 1/2 cup dill pickle juice

You’ve probable stumbled upon this recipe because you are as passionate about real mayonnaise in your potato salad as we are! Here is our favorite potato salad with Hellmann’s Mayonnaise we grew up eating every Easter.

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Potato salad with hellman’s mayonnaise

You’ve probably stumbled upon this recipe because you are as passionate about real mayonnaise in your potato salad as we are! Here is our favorite potato salad with Hellman’s Mayonnaise we grew up eating every Easter. It has the perfect ratios of potatoes, pickles, seasonings, and sauce. This recipe will make approximately 25 servings (1/2 cup each).

Step by step photos:

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Potato Salad

Potato salad made with real mayonnaise. With crunchy dill pickles and green onions. This is the potato salad your friends and family will ask for again and again.

Prep Time1 hr

Cook Time45 mins

Course: Side Dish

Cuisine: American

Keyword: bbq, salad, side dish

Servings: 25 1/2 C. servings

Ingredients

10 medium Russet potatoes
12 large hard-boiled eggs
2 cup dill pickles, chopped
1 cup green onions, chopped
1 1/2 cup Hellman's Real Mayonnaise
1/4 cup yellow mustard
2 tsp salt
1 1/2 tsp black pepper
1 tbsp dried dill
1/2 cup dill pickle juice

Instructions

Hard boil eggs and set aside
Wash potatoes and boil whole with skins on, medium heat 40-45 minutes, until tender.
Drain potatoes and cover with cold water.
Peel eggs and chop.
Peel potatoes and chop.
Add potatoes and eggs to a large bowl.
Chop green onions and pickles and add to the bowl.
Measure out mayo and mustard and add to the bowl.
Now add the spices and mix all the ingredients.
Give your salad a taste test to make sure the flavors are just how you like them and adjust accordingly.
Put in fridge until ready to eat.

Notes

Use only the green part, not scallions on green onions.

When boiling potatoes, do not overboil. If cooked too long potatoes may become mushy. When mixing ingredients, be careful not to smash the potatoes.

Garnish salad with green onions and dill.

Make at least a day ahead so salad can properly chill.

Please rate the recipe and leave a comment below if you make it!

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