Ingredients
Scale
- 3 lbs idaho potatoes about 12 potatoes
- 1/3 cup cold water
- 1/3 cup white vinegar
- 1 1/2 tablespoons salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons granulated sugar
- 1 tablespoon dried parsley flakes if you use fresh, add it in right before serving
- 1/2 large onion diced finely
- 5 ribs celery washed and diced
- 1 1/4 cups real mayonnaise use a full fat good quality one
- any extras: hard boiled eggs, bacon, dill, blue cheese, roasted red peppers, etc..
Instructions
- Boil whole potatoes until soft; a knife should easily pierce them. Drain and let them cool for about 20 minutes.
- In a large bowl, mix together cold water, white vinegar, salt, pepper, sugar, parsley, onion, and celery. Set aside.
- Peel the warm potatoes, cutting them into large cubes. Add the cubes to the vinegar mixture in the bowl, stirring to coat them in the marinade. Cover and refrigerate for 12-24 hours.
- Just before serving, fold in mayonnaise and any additional ingredients you desire, such as crumbled bacon or boiled eggs. Keep chilled until ready to serve.
Notes
For best flavor, let the potatoes marinate overnight.
If using fresh parsley, add it right before serving for a vibrant taste.
Feel free to customize with your favorite extras like dill or blue cheese.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 290
- Sugar: 2g
- Sodium: 496mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.