EDITOR’S NOTE: Circulation Manager Jenni Johnson’s mom, Bobbi Johnson, became a North Carolinian in 2011, moving here from Cleveland. This is Bobbi’s recipe for potato salad.


Yield: 6 to 8 servings

1 cup Hellmann’s mayo
2 tablespoons vinegar
1½ teaspoons salt
1 teaspoon sugar
¼ teaspoon pepper
4 cups cooked potatoes, chopped
1 cup celery, chopped
½ cup onion, chopped
½ cup black olives, chopped
1 cup tomatoes, chopped
2 hard boiled eggs, chopped

In large bowl, combine first five ingredients, adding a pinch of salt to the chopped potatoes before stirring. Mix in remaining ingredients and let chill for at least 12 hours.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×