Old-Fashioned Potato Salad

Ingredients

• Potato

  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. Simmer uncovered until just tender, about 15 to 25 minutes. Drain in a colander and cool slightly.
2. In a large bowl, whisk together vinegar and salt until the salt is dissolved. Cook eggs in a separate saucepan with lukewarm water and a pinch of salt. Bring to a full boil, then boil for 2 minutes. 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 the vinegar mixture as you 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.