Potato Salad

Potato Salad

10-12 Top Brass* red or gold potatoes
Salt
4 hard-boiled eggs
1 cup Best Foods or Hellmann’s Sandwich Spread
1 2 1/4-ounce can chopped black olives
1 cup finely chopped celery
1/2 cup mayonnaise, or to taste
Pepper
1. Place potatoes in a saucepan, cover with water and bring to a boil.
Add salt, lower heat and boil gently until just tender. Drain and let cool,
then slice into chunks; you can remove the skin or leave it on.
2. Peel and slice eggs into
1/2-inch pieces.
3. Combine potatoes and eggs in a large bowl with sandwich spread.
4. Stir in olives, celery and mayonnaise to taste.
5. Season to taste with salt and a pinch of pepper.
6. Refrigerate until ready to serve.
Makes 10-12 servings.