Jersey-Style Potato Salad

Name: Jersey-Style Potato Salad
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 2 1/2 lbs, 6-8 serving(s)
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

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Recipe by J-Man42

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.

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READY IN: 2hrs 15mins

SERVES: 6-8

YIELD: 2 1/2 lbs

UNITS: US

INGREDIENTS

Nutrition

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

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.
Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
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.
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.

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