Ingredients
Scale
- 2 lbs Potatoes
- 1 Cup Hellmann’s Mayonnaise
- 2 Tablespoons Vinegar
- 1 1⁄2 Teaspoons Salt
- 1 Teaspoon Sugar
- 1⁄4 Teaspoon Ground Black Pepper
- 1 Cup Thinly Sliced Celery
- 1⁄2 Cup Chopped Onion
- 2 Hard-Cooked Eggs
Instructions
- Peel the potatoes and cut them into uniform 3/4-inch chunks.
- Place the potatoes in a 4-quart saucepot and cover with water. Bring to a boil, then simmer for 10 minutes or until tender. Drain and let cool slightly.
- In a large bowl, whisk together Hellmann’s mayonnaise, vinegar, salt, sugar, and black pepper.
- Add the slightly cooled potatoes, celery, and onion to the dressing. Toss gently to coat.
- Fold in the chopped hard-cooked eggs.
- Cover and refrigerate for at least an hour before serving.
- Stir gently before serving and enjoy chilled or at room temperature.
Notes
- Use waxy potatoes like Yukon Gold for the best texture.
- Letting the salad chill enhances the flavors.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg