Serves four

• 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

1. 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.

2. Fold in celery, egg, and enough mayonnaise to cloak the potatoes. Chill and keep cold until serving.

Copyright © 2001 Lynne Rossetto Kasper.