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Summer season is here, a period characterized by grilling and outdoor dining. Hellmann’s traditional potato salad makes the ideal side dish.
This dish is tasty, filling, and simple to make—not forgetting its frugal requirements.
Potato salads can be a bland lump of carbs or a delightful creamy dish you can’t stop eating.
What creates the difference is the type of potato, the seasonings, and the technique used in the making.
As you add in your favorite spices and twists, follow the basic steps in Hellmann’s potato salad recipe.
How to make Hellmann’s potato salad recipe
This is a base recipe you can add or reduce the ingredients as desired.
Mayo and mustard help bind the tender chunks, while celery and shallots add the crunchiness and flavors.
You can opt to peel and dice the potatoes the traditional way or cook them whole with the skin until tender.
The latter adds a pop of color to the dish. Without further ado, let’s dive into the recipe.
Ingredients
●2 pounds potatoes, waxy (red-skinned)
●½ cup mayonnaise
●1 tbsp. Dijon mustard
●¾ cups celery stalks, sliced
●¼ cup shallot onion, minced
●¼ cup Scallions, parsley, tarragon, freshly chopped.
●3 large eggs hard-boiled and diced
●2 tbsp. black pepper, freshly ground
●2 tbsp. salt
Instructions
●Step 1: Prep to cook the potatoes
Wash the potatoes and cut them into large, bite-size even chunks. Alternatively, boil the potatoes whole, then peel or dice after cooking.
Transfer the potatoes into a saucepan, add water and salt. The water should slightly cover the potatoes.
●Step 2: Cooking the potatoes
Bring the water to simmer over medium-high heat. Adjust the heat accordingly to maintain a gentle simmer. Cook the potatoes for about 15 minutes or until tender through when pierced with a fork.
Mash with a hand-held potato smasher until desired consistency.
●Step 3: Drain and rinse
Drain and quickly rinse the cooked potatoes in water to remove any excess starch. Transfer into a large bowl.
●Step 4: Add the seasoning ingredients
Mix in the mayonnaise and mustard and fold to combine.
Add shallots, celery, scallions, and eggs and mix until properly combined. Taste and season with salt and black pepper as desired.
●Step 5: Serve while hot. Enjoy.
What to serve with Hellmann’s potato salad recipe
Pork and beef main dishes
A savory beef or pork steak perfectly complements this Hellmann’s potato salad.
This may include barbeque ribs, baked ham, honey garlic chops, meatloaf, and perfectly roasted steaks.
Chicken meals
You can never go wrong with potato salads and chicken.
Crispy chicken nuggets, batter-fried chicken, and garlic butter roast chicken are among the favorite pairs you should try with the Hellmann’s potato salad.
Your family will delight in this combo.
Veggies
Busy weeknights are better with healthy and tasty food.
Therefore, serve Hellmann’s potato salad with veggies like coleslaw, baked beans, garlic sautéed asparagus, and carrots, and you’ll enjoy every bite.
Fish and Shrimp dishes
Crunchy fish sticks, pan-seared fish, grilled tilapia, and grilled shrimp served with Hellmann’s potato salad will make a massive difference to a meal any time or season for fish lovers.
Snacks
Fast foods pair well with this hearty potato salad, especially attracting kids to eat.
Apart from potato sticks or wedges, potato salad pairs well with Juicy hamburgers, turkey, and cheese sandwiches hot dogs.
Drizzle mustard or ketchup to relish the delightfulness.
How to fix Hellmann’s potato salad recipe mistakes
Bland potatoes
Add salt and fresh parsley to the stockpot water, then bring the potatoes to boiling.
This step allows the ingredients to infuse flavors into the potatoes.
Throw in spices like paprika, Shallots, garlic, and chives for extra flavors to up the ante for your potato salad.
Add celery, pickles, or tang for a crunchy outcome—you’ll love the twist.
Let’s call it potato marinade, like steak marinate.
After adding the dressing and all the seasonings, let the salad sit in the fridge for a while to allow the ingredients to combine and intensify the flavors.
Meh dressing
Toss hot potatoes in the dressing to combine the flavors.
For the mayo-based salads, stir in warm potatoes to absorb the dressing and give better flavors—hot potatoes break the mayo.
While for oil-based dressings, toss hot potatoes and add a little vinaigrette.
Moreover, brighten your seasonings by adding extra flavors to your Hellmann’s potato dressing.
Use butternut, pickle juice, vinegar, or fresh herbs to lighten a heavy dressing and give a crunchy potato salad.
Mushy potato texture
The type of potato you use highly determines the final texture.
Preferably use waxy potatoes like red skin potatoes, fingerlings, or new potatoes.
These are low in starch and hold their shape well while cooking and mixing.
Additionally, they have thin, soft skins that don’t require peeling, or instead, you can easily peel with your fingers if need be.
If the waxy potatoes are still soggy, try steaming them.
Although you won’t get the intense flavors that a seasoned boiling creates, you’ll at least avoid overcooking.
Uneven consistency
A uniform consistency in potato salads is mouth-puckering, considering the taste too.
Cut up uniform bite-size potato chunks before boiling—this helps with the cooking process.
Even potato chunks cook uniformly and allow the starch to break appropriately but not too much.
Perfectly cooked potatoes result in a fantastic Hellmann’s potato salad.
Alternatively, start the potatoes in cold water, especially while using whole potatoes.
This ensures the outside doesn’t cook too fast, leaving the inner parts uncooked, thus evenly cooked potatoes and better consistency.
Hellmann’s potato salad recipe Variations
●Swap the vinegar for dill pickles
●Make it smokier by adding crusty bacon crumbles.
●Stuff it with shredded chicken, cheese, ham, and veggies to give it more substance.
Tips and tricks to make the Hellmann’s potato salad recipe tastier
●Roast instead of boiling – Roasting the potatoes will spruce up the dish. The exterior will be crispy, and the textural variation will make the dish more savory.
●Sweet salad – Use sweeter potatoes to enhance the texture and flavor, particularly if you’re a sweet tooth.
●Savory taste – The old-fashioned Hellmann’s potato salad adds basic spices, but you can add your favorites and get a whole different version of the same. Use spices like cayenne and garlic salt pre-roasting or pre-boiling for a savory taste. Alternatively, combine mayo and sour cream to create that extra tanginess and creaminess.
●Toppings – Cheese makes everything magical—add your preferred type, and it will be perfect. Chili flakes, crushed potato chips also add a unique saltiness and crunch to your Hellmann’s potato salad as toppings.
Storage tips for Hellmann’s potato salad
Hellmann’s potato salad with mayo is a temperature-sensitive dish that most culinary experts do not recommend freezing.
Besides the increased bacteria growth, mayo could also curdle when frozen and thawed.
Be cautious when freezing.
Freshly prepared Potato salad should be served as required, and immediately prep the untouched salad for freezing.
For leftovers, remove the food debris that might have mixed while serving before freezing; otherwise, it will speed up the degradation when frozen.
Place the portions in an airtight container, seal with a lid, then stick in the freezer for up to 2 months.
Nutrition Facts: Hellmann’s potato recipe
●Calories -185.32
●Fat -10.33 g.
●Sat. Fat -1.80 g.
●Carbs -15.20 g.
●Fiber -2.04 g.
●Net carbs -13.16g
●Sugar -0.48 g.
●Protein -3.73 g.
●Sodium -738.44 mg.
●Cholesterol – 85.00 g.
Frequently asked questions (FAQs)
Why does my Hellmann’s potato salad get watery?
A light potato salad is caused by too much liquid like vinegar in the salad or mixing the potatoes while they’re still too hot.
To fix this, drain the potatoes well and let them cool to room temperature before mixing.
Alternatively, reduce the vinegar and liquids used while making Hellmann’s potato salad.
How do I fix gummy Hellmann’s potato salad?
Mashing your potatoes too much gives them a gluey and sticky consistency which is less tasty.
Unfortunately, the only way to reverse this is by mixing them with fluffier potatoes.
Simmer a new Batch of fluffier potatoes in hot water until they’re soft, gently mash them with a hand-held potato masher, then mix with the gummy batch.
How long does Hellmann’s potato salad stay fresh?
USDA recommends a maximum of 2 hours at room temperature, especially if it’s above 320C outside.
Adequately sealed in an airtight container, Hellmann’s salad can last for 3 to 4 days in the refrigerator and up to 2 months in the freezer –if the dressing retains texture and holds.
Should I rinse potatoes after boiling?
Rinsing potatoes removes excess starch; therefore, it’s recommended to rinse potatoes in cold water before boiling.
Briefly rinse the potatoes in hot water after cooking to ensure more starch is out.
We have divulged the simplicity and secrets to a perfect Hellmann potato salad recipe.
You can give it a try, and the best part is that it can adjust to a homey hearty dish, an outdoor picnic meal, or even a large gathering side dish.
It’s a healthy filling side meal for fish lovers, meat enthusiasts, and vegetarians.
Hellmann’s potato salad
Equipment
- 1 sauce pan
Ingredients
- 2 pounds potatoes
- ½ cup mayonnaise
- 1 tbsp. Dijon mustard
- ¾ cups celery stalks
- ¼ cup shallot onion
- ¼ cup Scallions parsley, tarragon
- 3 egg
- 2 tbsp. black pepper
- 2 tbsp. salt
Instructions
- Wash the potatoes and cut them into large, bite-size even chunks. Alternatively, boil the potatoes whole, then peel or dice after cooking. Transfer the potatoes into a saucepan, add water and salt. The water should slightly cover the potatoes.
- Bring the water to simmer over medium-high heat. Adjust the heat accordingly to maintain a gentle simmer. Cook the potatoes for about 15 minutes or until tender through when pierced with a fork. Mash with a hand-held potato smasher until desired consistency.
- Drain and quickly rinse the cooked potatoes in water to remove any excess starch. Transfer into a large bowl.
- Mix in the mayonnaise and mustard and fold to combine. Add shallots, celery, scallions, and eggs and mix until properly combined. Taste and season with salt and black pepper as desired.
- Serve while hot. Enjoy.
