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Potato Salad

Vinegar while the potatoes still steam

Cold potatoes do not take in vinegar, and that is the whole difference between Aunt Bernice's potato salad and everybody else's. Hers are boiled whole in their skins, peeled while still too hot to hold, and doused straight away. Nine ingredients, six steps, three hours in the fridge and one more taste for salt once it is cold, because cold food needs more of it.

Serves 8 · prep 25 min · cook 20 min · rest 3 hrs

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The ingredients

  • 3 lb potatoes
  • 4 hard boiled eggs
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup dill pickles
  • 1/2 red onion
  • 2 celery
  • 2 tbsp apple cider vinegar
  • salt and pepper

How to make it

  1. Boil the potatoes whole in their skins in well salted water, until a knife goes in with no resistance.
  2. Peel them while they are still too hot to hold, and cut them into large pieces.
  3. Pour the cider vinegar over them straight away, while they steam, and leave them ten minutes.
  4. Mix the mayonnaise with the mustard, the chopped pickles, the red onion and the celery.
  5. Fold this through the warm potatoes, then the chopped eggs last, gently, so they stay in pieces.
  6. Chill three hours at least, and taste again for salt when it is cold.

What makes the difference. The vinegar goes on while the potatoes are still steaming. Cold potatoes do not take it in, and that is the whole difference between hers and everybody else's.

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