Old-Fashioned Potato Salad

Ingredients

• Red potatoes

  Flesh and skin, raw

  8 potato medium (2-1/4" to 3-1/4" dia) or 1.7kg

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• 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, depending on size of potatoes. Drain in a colander and cool slightly.
2. While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. Set aside, and cook eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel. Rough chop and set aside.
3. When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

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