Recipes that call for the use of Hellmann's mayonnaise include The Original Potato Salad and Disappearing Buffalo Chicken Dip. Both are popular and highly rated among reviewers, and each uses about 1 cup of mayonnaise.
To make the potato salad, peel and cut approximately 2 pounds of potatoes. Place them in a 4-quart pot, cover with water and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes or until tender. Drain the potatoes and allow them to cool slightly. Mix 1 cup of Hellmann's mayonnaise, 2 tablespoons of vinegar, 1 1/2 teaspoons of salt, 1 teaspoon of sugar and 1/4 teaspoon of black pepper in a large bowl. Add the potatoes along with 1 cup of thinly sliced celery, 1/2 cup of hard-boiled chopped eggs (optional) and 1/2 cup of chopped onion. Toss and serve.
For the dip, toss 2 cups of shredded or chopped cooked chicken with 1/3 cup of cayenne pepper sauce in a large bowl. Add 1 cup Hellmann's mayonnaise, 1 cup of shredded cheddar cheese, 2 tablespoons of finely chopped green onion and 1 teaspoon of lemon juice. Stir and pour into a shallow 1 1/2-quart baking dish before sprinkling the top with 1/4 cup of blue cheese. Bake at 275 degree Fahrenheit for 20 minutes or until bubbly. Serve with pita bread, veggies and other dipping foods.