Potato Salad
Yield: 4 to 6 Servings
adapted from Hellmann’s
Good with barbeque!
- 1-2lb 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 salted 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 ½ cup mayonnaise, 1 TBS vinegar, ¾ tsp salt, 1 tsp sugar and 1/8 tsp pepper in large bowl. Add potatoes, celery and onion and toss gently. Serve chilled or at room temperature.