Old-Fashioned Potato Salad

Ingredients

• Red potatoes

  Flesh and skin, raw

  8 potato, medium or 1.7kg

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Vinegar

  Cider

  3 tbsp or 45g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Salt

  Table

  1 tsp or 6g

• Celery

  Raw

  ¾ cup chopped or 76g

• Onions

  Raw

  ½ cup, chopped or 80g

Directions

1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
2. Whisk together vinegar and salt in a large bowl until salt is dissolved. Cook eggs in a separate saucepan with lukewarm water and a pinch of salt. Bring to a full boil, boil for 2 minutes, then cover and let stand for 11 minutes. Drain, cool in ice water for 3 minutes, then drain and peel. Rough chop and set aside.
3. Peel and cut potatoes into 1-inch pieces, adding to vinegar mixture as cut. Toss gently, let cool to room temperature, then add eggs, celery, onions, and additional salt and pepper to taste. Stir gently to combine. Serve at room temperature or chilled.

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