Nothing says summer picnic like potato salad.
A picnic just isn’t a picnic without cool and creamy potato salad.
2 pounds potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil
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 eggs, hard-cooked, cooled and chopped, optional
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer for 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. Yields 8 servings.
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