Ingredients

The following ingredients have 4 Servings
  • 2 -2 1/2 pounds potatoes (preferably Yukon gold potatoes or red potatoes)
  • 1 teaspoon brown sugar
  • 2 tablespoons vinegar (white vinegar is used here, but apple cider vinegar is fine to use)
  • 1 1/2 teaspoon Kosher salt
  • 1 cup Hellmann's Mayonnaise
  • freshly ground black pepper (to taste)
  • 1/2 cup scallions or green onion (chopped)
  • paprika ((optional garnish))

Instruction

  • Wash the potatoes and either peel or cut off eyes and dark spots, then cut into bite sized cubes.
  • Place potatoes in a large pot of salted cold water. Cover the potatoes with pot lid and set burner to medium-high heat. Bring to a boil then reduce heat to medium and cook until the potatoes are tender. Drain with a colander and set aside to cool to room temperature.
  • Pour vinegar into a large bowl. Add sugar and salt. Stir.
  • Then whisk mayonnaise and vinegar mixture together.
  • Add pepper and scallions, stir, then add cooked potatoes.
  • Fold together until the cooled potatoes are evenly coated.
  • Allow the creamy potato salad to rest in refrigerator until cold. Sprinkle with paprika to serve if you like.