Easy Potato Salad Recipe

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4.60 from 10 votes

Easy Potato Salad Recipe

A quick and easy potato with mayonnaise recipe, that makes a creamy potato salad everyone will love.

Course Side Dish

Cuisine American

Keyword Hellmanns potato salad, how to make potato salad with mayonnaise

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 269kcal

Author Robin Gagnon adapted from Hellmann's

Ingredients

2 -2 ½ pounds potatoes preferably Yukon gold potatoes or red potatoes
1 teaspoon brown sugar
2 tablespoons vinegar white vinegar is used here, but apple cider vinegar is fine to use
1 ½ teaspoon Kosher salt
1 cup Hellmann's Mayonnaise
freshly ground black pepper to taste
½ cup scallions or green onion chopped
paprika (optional garnish)

Instructions

Wash the potatoes and either peel or cut off eyes and dark spots, then cut into bite sized cubes.
Place potatoes in a large pot of salted cold water. Cover the potatoes with pot lid and set burner to medium-high heat. Bring to a boil then reduce heat to medium and cook until the potatoes are tender. Drain with a colander and set aside to cool to room temperature.
Pour vinegar into a large bowl. Add sugar and salt. Stir.
Then whisk mayonnaise and vinegar mixture together.
Add pepper and scallions, stir, then add cooked potatoes.
Fold together until the cooled potatoes are evenly coated.
Allow the creamy potato salad to rest in refrigerator until cold. Sprinkle with paprika to serve if you like.

Notes

* The Hellmann's original potato salad recipe used 1 cup thin sliced celery and ½ cup chopped onion instead of scallions. They also used regular white sugar. *2 chopped hard boiled eggs are a nice addition to either version.

Leftover potato salad will be good in an airtight container or well covered with plastic wrap in the fridge for up to 4-5 days.

Nutrition