2 pounds potatoes, boiled in their skin and cooled
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
1/2 cup mayonnaise
3/4 cup sour cream
1 1/2 teaspoon salt
3/4 teaspoon celery seed
3 hard-cooked eggs, chopped
Combine brine ingredients and boil for 5 minutes.
Peel potatoes and slice thin. Pour hot brine over
them. Let them marinate for 24 hours.
Drain in colander but do not drain dry. Add
mayonnaise, enough to make it as creamy as you
like. It is better to make it the day before, or
even 2 days before.
For Dressing- Mix well and refrigerate while making
the rest of the salad.
For Salad- Mix potatoes, onions in bowl. Drain
pimientos well and then put on a paper towel so that
the salad doesn't turn pink. Add eggs.
Mix dressing gently with all the above stuff and
keep refrigerated until ready to serve.
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