This is my version of grandma’s potato salad. If you’re barbecue bound this weekend and have three pounds of fingerlings and some shaved truffles, you may want to head over to Pinterest – this is not your potato salad. This recipe is the result of many different versions I’ve made over the years, and polling my friends and relatives. What I’ve discovered is the fewer ingredients, the better!
- 4 pounds Idaho potatoes
- 2 tablespoons cider vinegar
- 2 large hard boiled eggs
- 2 ribs celery, minced
- 1 small yellow onion, diced
- 1 cup mayonnaise
- salt and pepper
1. Peel potatoes and cut into bite sized pieces. In a large pot of cold water, boil the potatoes until tender. Drain in a colander, and run cold water over the potatoes to cool. Place in a large bowl and drizzle the cider vinegar over the potatoes, refrigerate for 30 minutes.
2. Place eggs in a small sauce pan and cover with an inch of water. Cook over medium heat until water is simmering. Cover pan, remove from heat, and let sit for 12 minutes. Remove eggs and plunge them into an ice bath for 5 minutes. Peel.
3. Grate eggs using a box grater over cooled potatoes, add celery, onion, and mayonnaise – gently toss to combine. Add salt and pepper to taste.