Hellman's classic potato salad recipe combines potatoes, celery, onion and eggs with Hellmann's Real Whipped Tangy Dressing. If desired, you can substitute Hellmann's mayonnaise for the Real Whipped Tangy Dressing.
The recipe for Hellmann's classic potato salad starts by peeling 2 pounds of potatoes and cutting them into 3/4-inch cubes. Place them in a large pot covered with water. Boil the potatoes until fork-tender, about 10 minutes. Drain the potatoes, and set them aside to cool.
Place 2 eggs into a small saucepan, cover with cold water, and bring to a boil. Boil the eggs for five minutes, turn off the heat, and allow the eggs to remain in the hot water for 20 more minutes. Remove the eggs from the saucepan, and cool them in cold water. Peel and chop the eggs.
Finely chop 1 cup of celery and 1/2 cup onion. In a medium mixing bowl, combine onion, celery, eggs, 1/4 teaspoon black pepper and potatoes. Add 1 cup of Hellmann's Real Tangy Whipped Dressing and gently fold it into the rest of the ingredients, being careful to not break up the potatoes. Chill in a refrigerator for one hour, when serving cold, or serve at room temperature.