Ingredients
Scale
- 2 pounds potatoes (waxy varieties like Yukon Gold or red recommended)
- 1 cup Hellmann’s Mayonnaise (plus more as needed for desired consistency)
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 hard-boiled eggs, diced
- 1/4 cup diced pickles
- Optional Add-ins: Diced celery, chopped onion, paprika, different vinegars (apple cider, balsamic), cooked vegetables (bell peppers, carrots), jalapenos, red pepper flakes, low-fat mayonnaise, Greek yogurt, different herbs (dill), sour cream.
Instructions
- Prepare Potatoes: Boil potatoes until fork-tender (10-15 minutes). Drain and cool to room temperature.
- Make Dressing: Combine Hellmann’s mayonnaise, Dijon mustard, salt, and pepper in a bowl.
- Combine: Cut cooled potatoes into small pieces. Add potatoes, hard-boiled eggs, pickles, and any other desired ingredients to the dressing. Stir to combine.
- Season: Add more salt, pepper, or other seasonings to taste.
- Chill: Refrigerate for at least 30 minutes (or up to 2 days) to allow flavors to meld.
Notes
- The article emphasizes using high-quality Hellmann’s mayonnaise for the best flavor.
- It recommends waxy potatoes for a creamy texture.
- It offers many suggestions for customizing the recipe with different add-ins and variations.
- Prep Time: 20-30 minutes (chopping, boiling potatoes)
- Cook Time: 10-15 minutes (potatoes)
- Category: Side Dish, Salad
- Method: Boiling, Mixing, ChillingBoiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Calories: 228
- Fat: 5g
- Carbohydrates: 39g
- Protein: 8g
Keywords: Potato salad, Hellmann's, mayonnaise, side dish, picnic, BBQ, summer, creamy, eggs, pickles, mustard, parsley, easy.