Potato Salad
INGREDIENTS:
•	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. (I usually put the eggs in, too) Reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain and cool slightly. 
•	·  2 Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

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