I’ve never met a potato I didn’t like, and potato salad is one of my absolute favorites. These days potato salads have tons of variety, but sometimes, its nice to go back to the original and keep it classic. This recipe does just that. It uses simple ingredients and is quick to prepare. Just be sure to keep things safe if you’re taking any cold salad to a picnic and keep it on ice, draining off the water as it melts and replacing it frequently.
The Original Potato Salad
Serves: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
- 2 pounds russet potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
- 1 cup Hellmann’s Mayonnaise
- 2 tablespoons white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1 cup thinly sliced celery
- 1/4 cup grated sweet onion
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, and onion and toss gently, so as not to break the potatoes too much. Serve chilled or at room temperature.
Recipe adapted from Hellman’s
