This Hellmann’s Original potato salad recipe is a classic, creamy side dish made with simple ingredients and that signature tangy flavor. It’s the original version many of us grew up with—perfect for cookouts, BBQs, and easy make-ahead meals.
I’ve been making this recipe for years—it’s simple, reliable, and one of those sides that always disappears first.
Jump to:
- What You’ll Love About This Recipe
- Does Hellmann’s potato salad have eggs?
- Does Hellmann’s potato salad use mustard?
- Ingredients
- Ingredient Notes
- How to Make Hellmann’s Potato Salad Recipe
- What Kind of Potatoes Are Best for Making Potato Salad?
- Substitutions & Additions
- Storage
- More Salad Recipes You Might Like
- Hellmann’s Original Potato Salad Recipe
What You’ll Love About This Recipe
- It’s perfect for cookouts or potlucks since it can be made ahead.
- Creamy, classic flavor that never goes out of style.
- Made with just a handful of everyday ingredients.
- Easy to double for a crowd or leftovers.
- Foolproof and beginner-friendly.
This is a great make-ahead potato salad—it actually tastes better after chilling.
There are so many ways to make potato salad—mayo or not, served warm, cold, or somewhere in between. I even had a version made with leftover mashed potatoes at Lee’s aunt’s house that used mayo, mustard, pickles, eggs, and a little sugar—such a clever way to use leftovers. But as much as I enjoy trying different styles, this classic potato salad is still my favorite. It’s simple, easy to make, and honestly just as good straight from the fridge the next day 😉.
Does Hellmann’s potato salad have eggs?
Yes—this version includes hard-boiled eggs, which add richness and texture. You can leave them out if you prefer a simpler potato salad.
Does Hellmann’s potato salad use mustard?
The original Hellmann’s potato salad doesn’t include mustard—it uses vinegar for tang. You can add yellow or Dijon mustard if you prefer a sharper flavor.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Potatoes: Russet or red potatoes both work well—russets give a softer, creamier texture, while red potatoes hold their shape better.
- Hellmann’s Mayonnaise: Gives this potato salad its classic flavor, but you can use your favorite brand if needed.
- Celery: Adds a nice crunch.
- Onion: Yellow or white onion works well, but red or green onions can be used too.
- Sugar: Just a small amount adds balance to the flavor.
- White Vinegar: Adds a little tang.
- Salt & Black Pepper: Simple seasonings that bring everything together.
- Hard-Boiled Eggs: A classic addition for richness—leave them out if you prefer or need a vegan version.
How to Make Hellmann’s Potato Salad Recipe
- Either wash or peel potatoes and cut into ½-inch to 1-inch chunks. Try to get potatoes to be about the same size but when you are working with an odd shaped object that can be hard.
- Place potatoes in a medium or large pot. Cover potatoes with cold water, bring to a boil over medium-high heat and then reduce to a simmer. Let simmer for 9-11 minutes or until fork tender. Drain and allow to cool 10-15 minutes.
- Boil the eggs while the potatoes cook. See the best way to boil eggs in this post.
- Chop the onion, celery and eggs.
- Combine the Hellman’s mayonnaise, vinegar, sugar, salt and pepper in a large mixing bowl. Add the cooled potatoes, celery, onion and hard boiled eggs and toss to combine.
Serve at room temperature or cold.
What Kind of Potatoes Are Best for Making Potato Salad?
Virtually any kind of potato can be used. Russett potatoes, red potatoes or gold potatoes all work great.
Waxy potatoes such as new potatoes or fingerling potatoes work great too and are sturdier than other varieties. You just cut them into roughly the same size chunks and boil them until they are fork tender.
It is also personal choice as to whether you peel the potatoes or not. There is a lot of valuable nutrition in the skin so I almost never peel them and never do if I am using small potatoes. I have noticed when using large red potatoes that sometimes the peel comes off the cooked potatoes and is just floating around in the potato salad. So if using red potatoes I usually peel about half of them.
Substitutions & Additions
This is a simple recipe, but it’s easy to customize based on what you have on hand.
- Swap half the mayonnaise for sour cream for a tangier flavor.
- Swap white vinegar for apple cider vinegar for a slightly different tang.
- Add chopped pickles or relish for extra flavor.
- Stir in a little mustard if you like a sharper taste.
- Add fresh herbs like dill, parsley, or chives for brightness.
- Mix in crumbled bacon or diced bell pepper for extra flavor.
Storage
Store in an airtight container in the refrigerator for 3-4 days.
More Salad Recipes You Might Like
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Hellmann’s Original Potato Salad Recipe
Ingredients
- 2 pound potatoes 5-6 medium
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ cup chopped onion
- 1 cup chopped celery
- 2 hard boiled eggs
Instructions
- Either wash or peel potatoes and cut into ½′” to 1″ chunks.2 pound potatoes
- Place potatoes in a medium or large pot. Cover potatoes with water, bring to a boil over medium high heat and then reduce to a simmer. Let simmer for 9-11 minutes or until fork tender.
- Drain and allow to cool 10-15 minutes.
- Boil the eggs while the potatoes cook. See the best way to boil eggs in this post.2 hard boiled eggs
- Chop the onion, celery and eggs.½ cup chopped onion, 1 cup chopped celery
- Combine Hellmann’s mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add the cooled potatoes, celery, onion and hard boiled eggs and toss to combine.1 cup mayonnaise, 2 tablespoons vinegar, 1 teaspoon sugar, 1 ½ teaspoons salt, ¼ teaspoon black pepper
I use this recipe as a base, I used white sweet potatoes and substitute mustard instead of the vinegar. I’ve received rave reviews when I took it to a pot luck. I like eating it while its still warm.
I’ve never seen white sweet potatoes before, I’m going to have to try to find them so I can try that too. Warm potato salad is delish. Thank you for commenting and rating!
I altered the amounts slightly and took a couple items out. I made a small batch to try it first.
4 russet potatoes
1/4 cup of fine diced sweet onion
1/4 cup to a bit more celery fine diced
3 heavy tablespoons of Hellmann’s mayo
Salt 1/4 teaspoon
Fresh ground black pepper to taste
3 hard boiled eggs chopped
No vinegar or sugar
This was good for me but the original recipe got me started and is very good.
Thank you Joe, for commenting and rating! I’m glad this was a good base to get you going.
Hi Mindy !!! Thank you so much for the “Original” Hellmanns’ Mayo recipe. Your site is easy to access and it is easy to print out the recipe. Hellmanns’ site causes one to waste a lot of printer ink and paper. Also, I’ve seen other recipes with the same ingredients as yours for the “Original.” Hellmanns says that their “Original” has 4 slices of crisply cooked bacon added to it … Hah ! … I think your recipe is the “true” original which I remember, but I just might try the potato salad with the bacon. Once Again, Thank You !!!
You’re welcome! I don’t remember bacon in the original either. I might just have to try adding bacon too because you can’t really go wrong with bacon.
can i use light or fat reduced Hellmannes mayo?
Absolutely, I have used it before and was happy with it.