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.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.