Jersey-Style Potato Salad

This isn't a potato salad that most folks would like, but if you're looking for the creamy, slightly-sweet potato salad that you find in the delis of New Jersey (probably New York too), this is pretty close. Like any other potato salad, you can feel free to add celery, hard boiled eggs, paprika, etc.

• Ready In: 2 hrs 15 mins
• Serves: 6-8
• Yields: 2 1/2 lbs

Ingredients

• 2 1⁄2 lbs potatoes (preferably russet)
• 1⁄2 medium onion, finely chopped
• 1 1⁄2 cups water
• 1⁄2 cup white vinegar
• 2⁄3 cup sugar
• 1⁄4 cup salt
• 1  cup mayonnaise

Directions

1. Boil potatoes with skins on until cooked through, but not mushy (test with a knife). When finished, place potatoes in cold water bath for about an hour.
2. Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
3. Make brine by mixing water, vinegar, sugar and salt in a medium sauce pan and bring to a boil. Pour the brine over the potato/onion mixture and refrigerate for one hour.
4. Thoroughly drain potato/onion mixture in a strainer and then place back in a bowl. Add mayonnaise as needed until a desired consistency is reached. Taste, adding salt and/or pepper (celery, eggs, etc) as needed. Chill for several hours or overnight.