Cruising & Voyaging Potato Salad   

   ( The best I ever had! )   Richard Sommery-Gade

 
This is for four people, with vigorous taste testing before serving, with little hope of leftovers.
 

4ea. lg. Russet potatoes, boiled skin on, cool overnight in fridge is best. Peel, 1/2  in. cube

6ea. xlg. eggs, hard boiled, cooled, remove shells, lg. dice

2 tblspn. apple cider vinegar

2 tblspn. sugar

1 can lg. sliced olives ( 8oz. ) drained

1 sm. yellow onion, diced sm.

1 tblspn. yellow or stone ground mustard ( stone ground for more bite as you had at TransPac. ) a smidge more if you use more mayo, towards 3/4 cup for the moister salad 

1/2 - 3/4 cup  mayonnaise ( Best Foods regular, no lite or imitation stuff, it makes a difference ) adjust upwards if you like a moister salad, but no more than 3/4 c.
1/8 tspn. celery seed

 salt, four turns of grinder / to taste

 pepper, six turns of grinder / to taste

In lg. metal mixing bowl, combine cubed potatoes, vinegar and sugar. Add diced eggs, sliced olives & diced onions, toss. In a separate bowl mix mustard, mayo & celery seed. Add to main ingredients and mix well. Grate salt and pepper, give final mix, cover with tin foil, put in refrigerator for 1 to 2 days. The longer it marinates the better. However, taste test to adjust s & p to taste, or that is the excuse. Have never known anyone to last longer than 4 hours. Looks like a lot initially but with the lead time to really taste good, you'll be lucky to have enough for the four servings.

 

NOTE :-  For the large batch we made for TransPac, double everything only make the onion lg instead of sm. Easy on the S & P, you will probably not need double on those two, do that to taste. You may want to cut back a bit on the vinegar if you use the stone ground mustard, but that is an individual taste adjustment. Most times we throw it together and taste on the way, makes it a bit more adventurous.

Have fun, Richard & Nancy