Old-Fashioned Potato Salad

Ingredients

• Potato

  raw, with skin

  8 Potato medium or 1.7kg

• Mayonnaise

  regular, salted

  1 cup or 220g

• Apple cider vinegar

  3 tbsp or 45g

• Salt

  table

  1 tsp or 6g

• Egg

  whole

  3 large or 150g

• Black pepper

  ground

  ½ tsp or 1g

• Celery

  raw

  ¾ cup chopped or 76g

• Onion

  raw

  ½ cup, chopped or 80g

Directions

1. Place the whole, scrubbed potatoes in a 3‑quart saucepan and cover with cold, salted water by about 2 inches. Bring to a gentle boil, then simmer uncovered until just tender when pierced, 15–25 minutes. Drain well and let cool until just warm to the touch.
2. Meanwhile, in a large mixing bowl, whisk the apple cider vinegar with the salt until dissolved. In a separate saucepan, cover the eggs with lukewarm water and a pinch of salt, bring to a full boil, boil 2 minutes, then cover, remove from heat, and let stand 11 minutes. Transfer to ice water for 3 minutes, drain, peel, and roughly chop.
3. Peel the warm potatoes and cut into 1‑inch pieces. Add them to the vinegar mixture as you cut, tossing gently to coat. Let cool to room temperature so they absorb the vinegar.
4. Fold in the mayonnaise, chopped eggs, celery, and onion. Season to taste with additional salt and freshly ground black pepper, stirring gently to combine without mashing the potatoes.
5. Serve at room temperature or cover and refrigerate until chilled. Stir just before serving and adjust seasoning if needed.