The Original Potato SaladBest Foods
2 pounds potatoes (5 to 6 medium, peeled and cut into 3/4-inch chunks)
1 cup Hellmann's® or Best Foods® Mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup celery (thinly sliced)
1/2 cup chopped onion
2 eggs (hard-cooked, chopped, optional)
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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, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.