Description

A potato salad where if you go the extra step makes it extra special!

Ingredients

• 1  Cup(s) White Vinegar
1
• 1  Table Spoon(s) Kosher Salt
2
• 2  Table Spoon(s) Granulated Sugar
3
• 1  Each Red Onion, diced
4
• 5  Pound(s) Red Potatoes, large
5
• 1 1/4  Cup(s) Mayonnaise
6
• 1  Tea Spoon(s) White Pepper
7
•  To Taste Parsley, chopped
8
• 4  Quart(s) Cold Water, for boiling potatoes
9

Directions

1. Place potatoes in a pot, cover with cold water and cook for 45 minutes or until fork-tender.
2. In a processor or blender, add vinegar, salt, sugar, onion and pepper, mix for 30 seconds to make a brine.
3. Once potatoes are cooked, drain water and let cool for 15 minutes.
4. Peel potatoes.
5. Using mandoline or box grater, slice potatoes as thin as you can and place them in a large plastic bowl or container.
6. Pour brine on top of potatoes and carefully mix, try not to break up the potato too much.
7. Refrigerate for 2 hours then add mayonnaise and carefully mix until creamy.
8. Add more mayonnaise if necessary, adjust seasoning with salt and pepper to taste and add parsley.