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

1. 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.

2. Drain and cool potatoes completely.

3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.

4. Pour over cooled potatoes; gently mix together and add optional garnish if desired.

5. Chill thoroughly before serving. Refrigerate leftovers.