• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Equal-sized boiling potatoes

  2. 3 tablespoons 45ml Cider vinegar

  3. 1 teaspoon 5ml Salt

  4. 3/4 cup 82g / 2.9oz Chopped celery

  5. 1/2 cup 31g / 1.1oz Chopped white onion

  6. 3 cups 711ml Hard-boiled eggs - chopped (large)

  7. 1 cup 237ml Mayonnaise

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.

  2. While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.

  3. When potatoes are just cool enough to handle, peel potatoes and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

  4. This recipe yields 4 to 6 servings.


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