Potato Salad Martha Stewart

By carolync

Ingredients

• 5 pounds medium red-skinned potatoes
• 
• 1 medium white onion, finely grated
• 
• 2/3 cup cold water
• 
• 1/2 cup distilled white vinegar
• 
• 1 teaspoon sugar
• 
• 1/2 teaspoon coarse salt
• 
• 1 cup Hellmanns Mayonnaise
• 
• Chopped parsley, for garnish (optional)
• 
• Hard-boiled eggs sliced, for garnish (optional)
• 

Preparation

Step 1

Directions

1.
Step 1

Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.

2.
Step 2

Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowls until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.