You may be wondering who Bud is, well he is the father of the lady who was kind enough to post this recipe on allrecipes. It's been a favourite of ours for years, I'm pretty sure I bookmarked it in my early teenage years when my mother began describing a "white potato salad" that she once had tasted somewhere and it was so tasty that it stuck with her all these years.
At the time I searched for a recipe according to what she had described and it included celery seeds from what she mentioned and we came upon this one.
It is a little unusual and must be made ahead because the potatoes are brined in this marinate but it's well worth it!
So let's begin. You can half this recipe, I used 7 medium potatoes and halved all the other ingredients. I also used red onion because not only was it the only thing I had on hand but it's so pretty :)
So let's begin. You can half this recipe, I used 7 medium potatoes and halved all the other ingredients. I also used red onion because not only was it the only thing I had on hand but it's so pretty :)
Ingredients:
10 pounds potatoes (12-14 medium/large)
1 cup water
1 cup white wine vinegar (I used white vinegar)
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
Courtesy of Allrecipes.com
Courtesy of Allrecipes.com
