Are use the one off the jar of Hellmann’s mayonnaise. Are used to eyeball everything, but this is more consistent :-)
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
DIRECTIONS
Cover potatoes with water in 4-quart saucepot; 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 Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
I thought I would miss the mustard in it but I guess there’s enough apple cider vinegar. I wouldn’t change a thing on it.
Here is my recipe that is the best I can do. The eggs give it a real mellow taste. However, I have not been able to give it the tartness I want. When I toss the cubed potatoes with the pickle juice, it does go in the tartness direction. With too much, the potatoes get soggy. Perhaps vinegar would have better tartness, but the pickle juice does add flavor.
My recipe:
All American Potato Salad
• 2 1/2 lb Russet potatoes cubed into half inch cubes
• 3 Tbsp. sweet pickle juice, or possibly to taste
• 5 x Hard-boiled large Large eggs
• 3/4 c. Mayonnaise
• 2 Tbsp. Dijon mustard
• 1/2 c. Minced sweet onion ( I use Walla Walla Sweet Onions)
• 1/4 c red bell pepper chopped
• 3 lrg Celery ribs
• 1 Chopped pickle
• 1/2 tsp garlic powder
• 1/4 cup sugar
• Salt and pepper to taste (remember, the pickle juice adds saltiness)
Directions:
1. Bring potato cubes to a boil in salted water (2 Tbs). Turn to low and simmer for six minutes. Begin to test potatoes for doneness after the six minutes every 30 seconds. When to the proper softness, drain the potatoes and put into the primary mixing bowl.
1. In bowl immediately toss potatoes with pickle juice and let cool.
2. In a separate bowl mash yolks and stir in mayonnaise, mustard, and onion.
3. Chop whites, pickle, red bell pepper and celery and gently toss together with potatoes, sugar, mayonnaise mix, and salt and pepper to taste. Serve potato salad chilled or possibly at room temperature Serves 6.
I like a tangy potato salad, and of German ancestry so I don’t always use mayo. We (like my Omi always did) sprinkle the vinegar over the newly sliced, warm potato slices in the wooden bowl. Somehow potato salad in a wooden bowl just is right. Then you can cool the potatoes and put the rest of the seasonings on them (and mayo) when cooled. But the vinegar on the warm potatoes seals in the tang.