Potato Salad
Source of Recipe
Adapted from Hellmann's
Recipe Introduction
To save time use canned potato slices, rinsed well and patted dry.
List of Ingredients
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery, optional
1/2 cup chopped onion
2 hard-cooked eggs, chopped optionalRecipe
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 mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
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