Yield: 10 Servings
Measure | Ingredient |
---|---|
7 eaches | Russet potatoes |
⅓ cup | Cider vinegar |
⅔ cup | Mayonnaise |
1½ tablespoon | Sugar |
2 eaches | Hard-cooked eggs, sliced * |
1 x | Kosher salt to taste |
* Hard-cooked sliced eggs are optional.
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Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired. Season with salt to taste.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.