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Marinated Potato Salad

I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.—Ethel Selway, Middletown, Delaware

28-32 ServingsPrep: 30 min. + chilling Cook: 35 min.

Ingredients

12 medium potatoes
1-1/2 cups vegetable oil
1/2 cup plus 2-1/2 teaspoons white vinegar, divided
4-1/4 teaspoons sugar, divided
1 teaspoon salt
1/2 teaspoon paprika
8 celery ribs, chopped
2 medium onions, chopped
8 radishes, sliced
2 medium green peppers, chopped
5 hard-cooked eggs, chopped
2-1/2 cups Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1 tablespoon milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Drain and cool.
In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar,
2 teaspoons sugar, salt and paprika; shake well. Peel and cube
potatoes; place in a large bowl. Add the celery, onions and
radishes. Drizzle with dressing; toss to coat. Cover and refrigerate

2 of 2

Marinated Potato Salad (continued)

Directions (continued)

overnight.
Stir in green peppers and eggs. In a small bowl, combine the
mayonnaise, milk, mustard, pepper and remaining vinegar and sugar.
Pour over potato salad and toss to coat. Yield: 28-32 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 301 calories, 25 g fat (3 g saturated fat), 39 mg cholesterol, 204 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.