Ingredients
Scale
- 2 lbs potatoes (peeled and cut into 3/4-inch chunks (about 5 to 6 medium))
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons vinegar
- 1½ teaspoons salt
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 1 cup thinly sliced celery
- ½ cup chopped onion
- 2 hard-cooked eggs (chopped)
Instructions
Boil the Potatoes
- Place potatoes in a 4-quart saucepot and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes or until potatoes are fork-tender. Drain and allow to cool slightly.
Prepare the Dressing
- In a large bowl, combine Hellmann’s mayonnaise, vinegar, salt, sugar, and pepper. Whisk until smooth.
Mix the Salad
- Add the slightly cooled potatoes, sliced celery, chopped onion, and eggs to the dressing. Toss gently until well coated.
Chill and Serve
- Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Enjoy!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Cholesterol | 85 mg |
| Sodium | 550 mg |
| Carbohydrates | 25 g |
| Sugars | 2 g |
| Protein | 5 g |
| Fiber | 2 g |
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American