A quick and easy potato recipe, that makes a creamy potato salad everyone will love.
Course Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Robin Gagnon adapted from Hellmann's
2 -2 ½lbs.potatoes
1 ½tsp.Kosher salt
freshly ground pepperto taste
Wash the potatoes and either peel or cut off eyes and dark spots, then cut into bite sized cubes.
Boil in lightly salted water until tender, then drain and set aside to cool.
Add sugar and salt to vinegar and stir.
Then whisk mayonnaise and vinegar mixture together.
Add pepper and scallions, stir, then add the cooled potatoes.
Fold together until the potatoes are evenly coated.
Allow the creamy potato salad to rest in refrigerator until cold, then serve.
* The Hellmann's original potato salad recipe used 1 cup thin sliced celery and ½ cup chopped onion instead of scallions. They also used regular white sugar. *2 chopped hard boiled eggs are a nice addition to either version.