The Original Potato Salad
potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks|
Hellmann's® or Best Foods® Real Mayonnaise |
ground black pepper|
thinly sliced celery|
|2hard-cooked eggs, chopped (optional)|
|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® or Best Foods® Real Mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery, onion, and eggs; toss gently. Serve chilled or at room temperature.|
|Also terrific with Hellmann's® or Best Foods® Light or Canola Cholesterol Free Mayonnaise.|
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