Old-Time Potato Salad

iStockphoto
Ingredients

  • 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

Instructions

1.  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.
 
2.  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.
Prep time: 
Cook time: 
Total time: 
Yield: 
4 servings
  • The road to Samarkand

    The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.