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classic potato salad
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Classic Potato Salad

Classic Potato Salad made with or without egg. The key ingredient to this potato salad is the Hellmann's mayo with just a little bit of mustard mixed in. Perfect for potlucks and picnics, this is the Potato Salad recipe you'll be asked to make over and over!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad, Side Dish
Keyword: potato salad


  • 2 lbs medium potatoes peeled and cut into bite-sized chunks
  • 1 cup Hellmann's mayo
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup chopped dill pickles
  • 1 cup celery chopped
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 sliced green onions
  • 1 tsp sugar
  • 2 hardboiled eggs, chopped optional
  • sprinkle paprika


  • Cover the potato chunks with water and bring to a boil over medium-high heat. ¬†Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.¬†
  • Drain the potatoes and allow them to cool completely. I put them in the fridge to speed the process along.
  • In a large bowl, combine mayo, mustard, apple cider vinegar, salt, black pepper, garlic powder, and sugar. Stir well.
  • Toss the cooled potatoes with chopped dill pickles, celery, and green onions.
  • Pour the dressing mixture over the potato mixture and stir to combine. If you wish, top the potato salad with chopped hard-boiled eggs. Sprinkle a dash of paprika over the top of the potato salad for garnish.