Description
A creamy, tangy, and delicious potato salad that brings a twist to a classic summer staple.
Ingredients
Scale
- 2 pounds Yukon Gold or Red potatoes
- 1 cup celery, diced
- ½ cup red onion, finely chopped
- 4 large hard-boiled eggs
- 1 cup Hellmann’s mayonnaise
- Salt & pepper, to taste
Instructions
- Prepare your potatoes by washing and peeling them. Cut into uniform chunks and boil in salted water until fork-tender, about 10-15 minutes.
- Boil the eggs in a separate pot for 10-12 minutes, then place them in an ice bath.
- Chop the celery and onions while the potatoes and eggs are cooking.
- Combine the cooled potatoes, diced celery, chopped onions, and peeled hard-boiled eggs in a large mixing bowl.
- Mix in Hellmann’s mayonnaise and gently fold to combine, seasoning with salt and pepper.
- Chill the salad in the refrigerator for at least an hour before serving.
- Serve the salad on your favorite platter and enjoy!
Notes
Garnish with freshly chopped herbs like parsley or dill, and a sprinkle of paprika for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg
Keywords: potato salad, summer recipes, sides, Hellmann's, comfort food