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Old Recipe
Start with a bag of potatos. Soak them overnight in ice water. Then boil them in salted water until the skins are ready to slip off. Let cool, cut in half and slip off skins. Cut big chunks into quarters or smaller - the potato chunks should be about 2 or so inches on a side.
Put in a big bowl with roughly diced onions. Add more mayonaise than you'd ever imagine possible. Then add vinegar to taste - the mayo/vinegar mixture should have a pronounced zing. Add pepper, celery seed (a lot of it) and salt to taste. Add caraway if you like it. Let sit over night (very important).
By sitting overnight, the potatos soak up the mayo and vinegar and you're left with a sauce that doesn't taste like the traditional mayo heavy potato salad. It is recommended that even mayo haters give this a try - I've converted several to the notion that mayo is OK in this context only.
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