What kind of potato? The new potatoes below worked well. Normally you would peel the potato, but the thin skin on the new potato (I think it might be a baby Russet) means peeling them is optional.
I did peel the carrot before grating. I also peeled the fibrous outer layer on the celery.
4 medium new potatoes – about 1-1/4 pounds – cut into bite-sized pieces
1/4 cup of white vinegar
2 hard boiled eggs, chopped
1 rib of celery, diced small
1/3 of a large carrot, grated
3 heaping tablespoons of light mayonnaise
1 heaping tablespoon of bright, green, sweet relish
1/2 teaspoon of celery seed
1/2 teaspoon of fresh ground black pepper
1 pinch of kosher salt if needed
1 gallon of well salted water in a pot for boiling the potatoes
Cut the potatoes in half length-wise. Cut the halves in half length-wise.
Slice into bite sized pieces.
Boil the sliced potatoes in the salty water for 25 minutes or until tender.
While boiling, grate the carrot. Finely chop the celery. Peel and chop the hard boiled eggs.
Drain the water and potatoes into a colander. While still hot, sprinkle the white vinegar on the potatoes while still in the colander. Transfer to a big bowl.
Add all the other ingredients and gently fold the mixture well with a rubber spatula.
The white vinegar adds a crisp punch of acid. I like it best for this recipe.
The “secret” ingredients in this recipe are the celery seed and sweet relish.
- Substitute apple cider vinegar
- Add chopped, crispy bacon or finely chopped ham
- Add hot sauce
- Substitute sour cream for the mayonnaise
- Add finely chopped red onion or shallots
It’s important to sprinkle on the vinegar while the potatoes are still hot so they absorb the flavor.
If the sliced potatoes are cooked in well salted water, you should not need salt for this recipe. Possibly, you may want to add a pinch to the final product based on taste.
This recipe makes 8-10 servings at about .25 cents per serving.