Ham & Bean Supper Potato Salad

Traditional recipe from the Homestead Association Ham & Bean Supper on Prudence Island.

• Ready In: 26 mins
• Serves: 30-40

Ingredients

• 10  lbs potatoes, peeled and 3/4-inch diced
• 1⁄2 bunch celery
• 1  large  white onion, minced
• 1  large red onion, minced
• 1  pint mayonnaise
• 1⁄3 cup white vinegar
• 1 2⁄3 tablespoons salt
• 1 2⁄3 tablespoons sugar
• 2⁄3 teaspoon fresh ground pepper

Directions

1. Cook potatoes in rapidly boiling water until "al dente" (about six minutes). Then drain & cool in an ice water bath.
2. When potatoes are slightly warmer than room temperature, place in a large bowl with all the remaining ingredients and gently fold together until thoroughly mixed.
3. Place in a container and refrigerate for at least 4 hours before serving.