• 4 pounds baby red potatoes (cut in half)
  • 1 1/3 cups dressing (Hellmann's® or Best Foods® Creamy Balsamic Mayonnaise)
  • 2 2/3 tablespoons dijon mustard
  • 2 2/3 tablespoons hot water
  • 2 2/3 teaspoons celery seeds
  • 1 1/3 red onion (medium, halved and sliced)
  • 5 1/3 stalks celery (thinly sliced)
  • 1/3 cup fresh parsley leaves (chopped)
  • 1/3 cup fresh basil leaves (chopped)
  • salt (to taste)


  1. Cover potatoes with water in large pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are just cooked through, about 15 minutes. Drain well and place in large bowl; set aside.
  2. Make the dressing by mixing Hellmann's® or Best Foods® Creamy Balsamic Mayonnaise Dressing with mustard, hot water and celery seeds and pour over potatoes.
  3. Add onion, celery, parsley, basil and salt to taste and mix gently. Serve warm or at room temperature.
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