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Potato Salad with Mayo and Lemon Juice in a bowl over lettuce
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Potato Salad with Mayo and Lemon

This is my grandma’s recipe and nothing compares to it! Lemon enhances potato salad to unimaginable extremes since it lacks the astringency of vinegar. The lemon adds sweetness without becoming overly acidic like vinegar.
It’s the perfect take-along side dish for cookouts, block parties, picnics, and outdoor gatherings.
Course Salad, Side Dish
Cuisine American
Diet Vegetarian
Keyword hellmans potato salad, potato salad with mayo and lemon juice, sweet southern potato salad recipe, Unique potato salad
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 25 minutes
Total Time 45 minutes
Servings 8 People
Calories 271kcal
Author Christy
Cost $7


  • Large Stock pot
  • Serving Bowl


  • 2 ½ Lbs Red Bliss Potatoes
  • 4 Large Eggs Hard Boiled
  • ½ Small Onion minced
  • 1 Stalk Celery minced


  • ¾ Cup Hellman's Mayonnaise Light or full fat
  • 1 Whole Lemon squeezed for the juice, approximately 2-3 Tablespoons
  • ¼ teaspoon Ground Mustard
  • ½ teaspoon Salt himalayan or table salt
  • ¼ teaspoon Black Pepper to taste


  • 5 Large Lettuce Leaves such as Green Leaf or Boston Lettuce
  • 1 teaspoon Paprika Sprinkled over the top
  • 1 tablespoon Chives Minced (opptional)
  • 1 teaspoon Parsley (opptional)


  • Wash and trim the potatoes well. Peel the skin off any imperfections. The whole potato can be peeled or left unpeeled for color and convenience. Slice the potatoes in quarters or cubes.
    Red bliss potatoes quartered for potato salad
  • Boil water on your stovetop in a large pan. Once the water comes to a boil, add the potatoes to the pot and boil for 15 minutes or until tender.
  • The eggs can also be placed with the potatoes or in a separate pot of boiling water for 12 minutes.
  • Make the dressing by juicing the lemon. Add the juice of the lemon to a bowl along with the mayo, mustard, salt, and pepper. Stir together until well combined.
  • Drain the water and allow the potatoes to cool completely, peel the eggs, and slice them into wedges. Reserve some egg yolk to sprinkle on top for garnish.
  • Put the potatoes in a large bowl along with 2 eggs and the onion and celery. Add the dressing. Use a plastic spatula to fold together until evenly coated with the dressing.
    How to make potato salad with mayo and lemon juice
  • Line the serving bowl with fresh lettuce leaves and gently lay the potato salad over the lettuce. Garnish with the leftover wedges of egg and the yolk crumbles. The optional chives, parsley, and paprika can be added last for presentation.
    Potato Salad made with Mayo and Lemon


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Calories: 271kcal | Carbohydrates: 23.9g | Fat: 17.5g | Saturated Fat: 3.7g | Fiber: 2.6g