Potato Salad

I cannot believe I haven’t already posted this recipe.  Everyone calls it “Amy’s Potato Salad” but really I just tweaked what was already a GREAT recipe.  So, I’m copying and pasting the Hellman’s Mayonnaise recipe (found here) and then I’ll add my “tweaks” so you, too, can enjoy “Amy’s Potato Salad”  😛

Hellmann’s the Original Potato Salad


    • 2 lbs potatoes, peeled and cut into 3/4-inch chunks ( 5 to 6 medium)
    • 1 cup Hellmann’s mayonnaise
    • 2 tablespoons vinegar
    • 1 1/2 teaspoons salt
    • 1 teaspoon sugar
    • 1/4 teaspoon ground black pepper
    • 1 cup thinly sliced celery
    • 1/2 cup chopped onion
    • 2 hard-cooked eggs, chopped


  1. 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.
  2. In large bowl, combine Hellmann’s Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
  3. Serve chilled or at room temperature.

And now for the “Amy Tweaks”
To the above, also mix in:

1/2 to 1 cup chopped green olives
1 1/2 Tbs dill weed
a couple dashes of Tabasco (we prefer smokey habenero)

My very creative Mother-in-Law also likes to toss in torn up nasturtium flowers (yes, they’ve edible, kind of a peppery taste) when they’re in season.  You could garnish the top with whole nasturtium flowers as well!

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