potatoes, peeled and cut into 3/4-inch chunks
( 5 to 6 medium)
1 1/2 teaspoons
ground black pepper
thinly sliced celery
hard-cooked eggs, chopped
- In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
- Serve chilled or at room temperature.