Country-Style Potato Salad

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1 1⁄2 hours 8 Servings Print RecipeEmail Recipe


3poundboiling potatoes (scrubbed and left unpeeled)
1⁄2cupcider vinegar
1cupcelery (diced)
1cuponion (diced)
1⁄2cupgreen pepper (finely diced)
1⁄2cupsweet mixed pickles (finely diced)
1⁄8teaspoonground black pepper


Drop the potatoes into enough boiling salted water to cover them by 1 inch. Cook uncovered over moderate heat until they are tender and offer only the slightest resistance when pierced deeply with a knife. Drain the potatoes in a colander and, as soon as they are cool enough to handle, peel and cut them into 1/2-inch dice. Transfer the dice to a large bowl, add the cider vinegar, and toss together gently but thoroughly with a rubber spatula.

In a separate mixing bowl, combine the celery, onions, green pepper, pickles, cinnamon, salt, pepper and mayonnaise. Add the diced potatoes and toss gently with the spatula. Taste for seasoning, then cover with plastic wrap or foil and set aside at room temperature for at least 3 hours before serving.


Preparation time does not include marinating time.

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