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Super Creamy Hellmann's Mayonnaise Potato Salad

6 Cups Of Cubed Skinless White Potatoes
1/4 Cup Of Chopped Cold Cut Lean Ham
1 Cup Of Hellmann's Real Mayonnaise
4 Hard Boiled Eggs
1/2 Cup Of Chopped Vidalia Onion
1 Teaspoon Of Extra Virgin Olive Oil
1 Pinch Of Cayenne Pepper
1/2 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of Table Salt

Serving Size 6
266 Calories Per Serving
12 Grams Of Fat

Preparation Instructions:
Dan from Tillamook Oregon submitted this super creamy Hellmann's mayonnaise potato salad recipe. To begin the recipe, first you will want to take out a boiling pot, fill it with water, and then add a pinch of table salt. For step two you will want to peel and cube your white potatoes, and then add them to the water. Bring the water to a boil over medium high heat, and then cook the spuds until they are tender. Once done, drain away any excess water, and then place them in an adequately sized salad bowl. Moving forward, next you will want to boil your eggs for roughly ten minutes. Once the eggs have cooked, remove their shells, and then quickly chop them up. Next you should stir into the potatoes the chopped eggs, chopped Vidalia onion, and chopped cold cut lean ham. Follow that step by stirring in the Hellmann's real mayonnaise, extra virgin olive oil, cayenne pepper, ground black pepper, and table salt. Once your salad has a nice even distribution of ingredients throughout, next you will want to decide whether or not to serve the salad warm at room temperature, or let it chill in the refrigerator for an hour or more. What the chilling process does, is it brings all of those delicious and fresh flavors to life, and really sharpens them. This recipe is now complete, thanks for swinging by our site.
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