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.
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