Easy Potato Salad

Potato Salad.

1.5 pounds of gold potatoes, size 1 (1" minimum)
1 T cider vinegar
3 T good mayonnaise
1/4 cup diced celery
1 T minced onion or green onion or shallots
Salt, pepper

Serves 4, Total time: 30 minutes

Wash the potatoes, cut them in half or quarters for the larger ones. Do not peel, they don't need it.
Boil in salted water for 15 minutes. Check they are done. If they get mushy, the dish fails, so don't overcook them.

Drain, put in a bowl. Add the 1T cider vinegar. Stir around to coat the potatoes. If there is excess vinegar in the bowl, OK to drain it out. Add the rest of the ingredients, going sparingly on the mayonnaise because it's easier to add more than take out and the potatoes don't need very much.

I prefer green onions or shallots, but if I don't have any around, I mince a little onion to add zest.

Usually served still warm. Doesn't last until it cools.



  1. stumbled on this today- I will try it this weekend- thanks!

  2. Lately, add a little more cider vinegar, cut down on the celeray, omit the green onions, and put in some dried (1/2 tsp) or fresh chives.


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