- 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
Peel potatoes while warm. Cut into 1-inch dice into a large bowl. Gently fold in onion, vinegar, mustard, sugar, celery seed, and salt and pepper. Let stand 30 minutes.
This salad can be made and refrigerated for up to 3 days. Test before serving and adjust vinegar and seasonings if needed.