Best 5 Helens Potato Salad Recipes

HELLMANN'S POTATO SALAD (ORIGINAL RECIPE)

Steps:

• Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
• In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
• Refrigerate it for at least 30 minutes. Serve it chilled or at room temperature. Enjoy!

HELLMANN'S THE ORIGINAL POTATO SALAD

Steps:

• In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
• In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
• Serve chilled or at room temperature.

HELEN'S POTATO SALAD

Steps:

• bOIL DICED POTATOES FOR 30 MINUTES.(ADD THE HOT POTATOES TO SLICED HARDBOILED EGGS, PICKLES AND MIRACLE WHIP AND MUSTARD.

HELEN'S SALAD

Steps:

• Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
• When drained, put vegetables into a large bowl that has a lid that seals.
• Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
• In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
• Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
• Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
• Salad is ready to serve and will keep for up to a week.

HELEN'S SLOW COOKER POTATOES

Steps:

• Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.