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Mom's Potato Salad

teaspoons of grace
This potato salad is amazing. It's a perfect balance between sweet and tangy, creamy and chunky- A crowd-pleaser for your warm weather barbecues.
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Course Salad, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2.5 lbs russet potatoes
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4-1 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp black pepper
  • 1 tsp salt

Instructions
 

  • Boil whole, unpeeled potatoes in salted water, 3 qts water-2tsps salt.
    Boil until tender. A cake tester works great to check for doneness, it should easily go through potato.
  • Drain potatoes and set aside to cool.
  • Chop celery and onion.
  • Add mayonnaise, salt, pepper, vinegar, and sugar.
  • Stir to combine. Check seasonings and adjust to taste.
  • Refrigerate for 1 hour before serving, can be made a day ahead.

Notes

Try stirring a bit of bacon fat (2-3 teaspoons) into the mayonnaise before adding to potatoes. Quite tasty!