NY Deli-Style Potato Salad
from ButterYum
makes 5 pounds
5 pounds red new potatoes, cut into 1 1/2-inch cubes
8 cups water
1 teaspoon kosher salt
2 cups real mayonnaise (we love Duke's)
1/4 cup white distilled vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup finely minced onion
optional garnish - chopped parsley, chives, or scallions
Directions
Place the potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender.
Drain and cool potatoes completely.
In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.
Pour over cooled potatoes; gently mix together and add optional garnish if desired.
Chill thoroughly before serving. Refrigerate leftovers.