Potato Salad With Hellmann's Mayonnaise

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.

POTATO SALAD WITH HELLMANN’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).

Potato Salad with Hellmann’s Mayonnaise

10 Medium Russet potatoes
12 Hard boiled eggs
2 C. chopped dill pickles
1 C. Chopped green onions (green part, not scallions)
1 1/2 C. Hellmann’s Best Foods Real Mayonnaise
1/4 C. Yellow mustard
2 Tsp. Salt
1 1/2 Tsp. Black pepper
1 Tbsp. Dried dill
1/2 C. Pickle juice

Instructions: Boil eggs and set aside. Wash potatoes and boil whole with the skins on medium heat 40-45 minutes or until tender. Do not over boil. Potatoes should be soft and not hard. You want to avoid over boiling and under cooking. Once potatoes are fully cooked, drain the hot water and cover with cold water. Now peel the eggs and chop into small pieces. Peel the potatoes and chop. Add both the potatoes and eggs to a large bowl. Chop pickles and green onions and add to bowl. Measure out mayonnaise, mustard, and spices and add all to bowl. Mix well being careful of the potatoes so as not to crush them. Give your salad a taste test and adjust mayo, mustard, and spices accordingly. Garnish with green onions and refrigerate until serving. **Make a day or two before serving to save yourself some time!