Deviled Potato Salad

Best Foods
Deviled Potato Salad


2 pounds potatoes (peeled and cut into 3/4-inch chunks)
1/2 cup Hellmann's® or Best Foods® Mayonnaise
1/3 cup Hellmann's® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup chopped celery
1/3 cup red onion (chopped)
2 eggs (hard-cooked, coarsely chopped)


1Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender; drain and cool slightly.
2Combine Hellmann's® or Best Foods® Real Mayonnaise, Creamy Dijon Mustard, vinegar, sugar and salt in large bowl. Add potatoes, celery, red onion and eggs; toss gently.
3Spoon, if desired, into lettuce-lined bowl and garnish with cherry tomatoes. Serve chilled or at room temperature.
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