Yield: 4 Servings

adapted from Hellmann’s

• 1lb potatoes (2 to 3 medium), peeled and cut into ¾-inch chunks
• ½cup mayonnaise
• 1TBS vinegar
• ¾tsp salt
• 1tsp sugar
• 1/8tsp ground black pepper
• ½cup thinly sliced celery
• ¼cup chopped onion

Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery and onion and toss gently. Serve chilled or at room temperature.