- 3 pounds unpeeled red-skin potatoes, boiled to barely tender
- 1 small to medium onion, grated
- 1/3 cup cider vinegar
- 2 teaspoons dark mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon celery seed Salt and freshly ground black pepper
- 1 large stalk celery, cut into small dice
- 1 hard-cooked egg, diced About
- 1/2 cup mayonnaise
- If you peel potatoes while they are still warm, they'll absorb flavors better. Cut them into 1-inch dice into a large bowl. Gently fold in the onion, vinegar, mustard, sugar, celery seed, and salt and pepper to taste. Let stand 30 minutes to an hour at room temperature.
- Then fold in the celery, egg, and mayonnaise. At this point, it's best to let the salad rest a minimum of 1 hour or so in the refrigerator so flavors can meld. It can even be refrigerated up to 3 days. But because potatoes absorb and mute seasonings, taste it before serving and adjust vinegar and seasonings if needed.
