Hellmann’s Original Potato Salad Recipe, Step by Step

Hellmann’s original-style potato salad is a creamy American side made with tender potatoes, mayonnaise, vinegar, celery, onion and chopped hard-boiled eggs. A little vinegar seasons the potatoes while they are still warm, and a short chill lets the flavors settle into the familiar cool, tangy salad served at picnics, cookouts and family meals.

Ingredients

2 lb (900 g) Yukon Gold or red potatoes, peeled if desired and cut into ¾-inch (2 cm) pieces
2 large eggs
1 cup (240 ml) Hellmann’s Real Mayonnaise
2 tbsp (30 ml) white distilled vinegar or apple cider vinegar
1½ tsp (9 g) fine salt, divided, plus more for the potato water
1 tsp (4 g) granulated sugar
1 tsp (2 g) ground black pepper
1 cup (100 g) thinly sliced celery
½ cup (75 g) finely chopped yellow or white onion

Instructions

Prepare the potatoes and eggs. Rinse the potatoes and cut them into evenly sized pieces so they cook at about the same rate. Put them in a large pot and add enough cold water to cover by about 1 inch (2.5 cm). Season the water with a generous pinch of salt. Put the eggs in a separate small saucepan, cover with cold water, and set both pans on the stove. Starting the potatoes in cold water helps the centers cook before the outsides become too soft.
Cook until tender. Bring both pans to a boil over medium-high heat. Once the potato water boils, lower the heat to maintain a steady simmer and cook the potatoes for 12–15 minutes, checking a piece with a fork near the end. They are ready when the fork slides in easily but the pieces still hold their shape. Let the eggs boil for 10–12 minutes, until the yolk and white are firm. The pans cook at the same time; allow about 20 minutes overall for heating and cooking, depending on your stove.
Cool the potatoes and eggs. Drain the potatoes carefully and return them to the warm pot for about 10 minutes, uncovered, so excess steam can escape. Drain the eggs and transfer them to a bowl of ice water for 10 minutes to stop the cooking and make peeling easier. These cooling waits can happen at the same time. Peel the eggs and chop them into bite-size pieces.
Season the warm potatoes. Transfer the drained potatoes to a large mixing bowl. Sprinkle over the vinegar and about ½ teaspoon of the salt, then gently toss with a broad spoon. The potatoes should be warm, not steaming hot; warm pieces take in the vinegar more readily, while very hot potatoes can loosen the mayonnaise later. Let them cool until just barely warm before adding the dressing.
Mix the dressing. In a small bowl, stir together the mayonnaise, sugar, black pepper and the remaining 1 teaspoon of salt. Taste a small dab and adjust the pepper or salt if needed. The dressing should taste a little more tangy and seasoned than you want the finished salad to taste, because the potatoes will absorb some of that flavor as they chill.
Fold everything together. Add the celery, onion and chopped eggs to the potatoes. Spoon the dressing over the top and fold gently until the pieces are coated. Use a light hand: stirring vigorously can break the potatoes into a mash, especially if they are very soft. Scrape the sides of the bowl so the dressing is distributed evenly, then cover the bowl.
Chill before serving. Refrigerate the salad for at least 1 hour. Give it one gentle stir before serving and taste again; cold food can taste less seasoned than it did at room temperature, so add a pinch of salt or a small splash of vinegar if it needs a lift. Keep it refrigerated until it is time to serve.

Tips

Choose potatoes that hold their shape. Yukon Gold potatoes are creamy but still sturdy, and red potatoes are waxy and especially good at staying in neat pieces. Russets can work if that is what you have, but they are starchier and more likely to crumble. Cut any unusually large pieces smaller rather than cooking the whole batch longer.
Let steam escape before dressing. Draining the potatoes well and letting them sit uncovered prevents watery salad. If you mix mayonnaise into piping-hot potatoes, it can become loose and oily-looking. If the potatoes cool completely before you season them, the vinegar will not be absorbed quite as readily, but the salad will still be good.
Keep the texture in your control. Fold rather than beat, and stop once the ingredients are coated. If you prefer a softer, more cohesive salad, lightly press a few potato pieces against the side of the bowl and fold them back in. For distinct chunks, handle the potatoes as little as possible.
Season in stages and use clean utensils. Salt the cooking water, add a measured amount with the vinegar, and taste again after chilling. A clean spoon each time you serve helps keep leftovers in good condition. For a picnic, set the serving bowl over ice or put out a smaller portion and replenish it from the refrigerator.

Serving Suggestions

Serve the salad cold or cool, alongside grilled burgers, hot dogs, barbecue chicken, baked beans or corn on the cob. Its creamy, tangy dressing also goes well with simple sandwiches, fried fish or a plate of sliced tomatoes and crisp greens. For a cookout, it is useful as a make-ahead side: prepare it early enough to chill, then take it out just before the meal rather than leaving the whole batch on the table while people serve themselves.

For a neat presentation, spoon the salad into a chilled serving bowl and finish with a little black pepper or a few thin slices of celery. Keep garnishes restrained so they do not cover the familiar mayonnaise-and-vinegar flavor. If you are serving a group buffet-style, use a smaller bowl for the first portion and keep the rest cold; refill the bowl with fresh chilled salad as needed.

Variations

Make it egg-free: Leave out the hard-boiled eggs and prepare the rest as written. The result is still creamy and satisfying, with more emphasis on the potatoes, celery and onion. If you want a little extra body without egg, add a few more potato pieces rather than changing the amount of mayonnaise right away.

Use a milder onion: Substitute ½ cup (75 g) finely chopped red onion or 3 sliced scallions for the yellow or white onion. Red onion has a sharper bite and adds color; scallions are gentler and bring a fresher, less pungent flavor. For a particularly mild result, rinse chopped onion under cold water and drain it well before adding it.

Add a little crunch or tang: Stir in ½ cup (75 g) finely chopped dill pickles or sweet pickles, reducing the celery by the same amount if you want to keep the overall texture balanced. Dill pickles make the salad sharper and more savory; sweet pickles make it sweeter, so reduce or omit the sugar to taste. A teaspoon of pickle brine can add tang, but add it gradually because extra liquid can thin the dressing.

Adjust the dressing carefully: You can replace up to ¼ cup (60 ml) of the mayonnaise with sour cream or plain Greek yogurt for a tangier, less rich dressing. It will taste different from the classic mayonnaise-forward version, and the yogurt or sour cream may make the salad looser. Avoid replacing all the mayonnaise if you want the familiar flavor and texture.

Storage and Reheating

Cover the potato salad and refrigerate it within 2 hours of preparation or serving. If the outdoor temperature is above 90°F (32°C), do not leave it out for more than 1 hour. Keep the refrigerator at 40°F (4°C) or colder, and store the salad in a shallow, covered container so it chills promptly. For best quality, use it within 3–4 days.

Potato salad with mayonnaise is served cold and should not be reheated. Freezing is not recommended: the potatoes can turn grainy and the mayonnaise dressing may separate after thawing. If the salad has been left out too long, smells off, or has an unusual appearance, discard it rather than tasting it to check.

Frequently Asked Questions

Can I make Hellmann’s potato salad the day before?

Yes. Make it, cover it, and refrigerate it overnight, then stir gently and taste for seasoning just before serving. The potatoes absorb some of the dressing as they sit, so if it seems a little firm or dry, fold in 1–2 tablespoons (15–30 ml) of mayonnaise. Keep it chilled while you wait to serve it.

Should I peel the potatoes?

Peeling is optional. Peeled potatoes give the salad a more uniform, classic texture, while leaving the skin on adds color and a slightly firmer bite. If you leave the skin on, scrub the potatoes well before cutting and cooking them. Red and Yukon Gold skins are generally thin enough to leave on comfortably.

Why did my potato salad turn watery?

Water often remains on the potatoes after draining, or the dressing is mixed in before the potatoes have steamed and cooled slightly. Drain thoroughly, let the potatoes sit uncovered, and avoid adding watery ingredients without draining them first. If the finished salad is only slightly loose, chill it for an hour before deciding whether it needs adjustment.

Can I use a different kind of vinegar?

White distilled vinegar gives a clean, direct tang, and apple cider vinegar gives a rounder, slightly fruity note. Either works in the same quantity. More strongly flavored vinegars can change the classic taste, so start with less than the full amount if substituting and add more after tasting the dressing.

Can I make this without mayonnaise?

You can use a plain, thick, unsweetened dairy-free mayonnaise alternative in the same amount, but its flavor and thickness may differ by brand. A yogurt-based dressing is another option, though it will be tangier and less rich than the original-style salad. Taste the dressing before mixing it with the potatoes and adjust the vinegar and salt gradually.

How do I keep potato salad cold at a picnic?

Transport it in an insulated cooler with ice packs, and keep the container closed until serving. Set the bowl over ice if it will be out during a meal, and return leftovers to the refrigerator promptly. Avoid adding a large bowl to the table all at once on a warm day; serve a smaller amount and replenish it from the cooler.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).