Bud's Potato Salad

Recipe View 30 mins In a large pot, bring salted water to a rolling boil. Add the potatoes and cook until they are tender but still hold their shape, approximately 15-20 minutes. Test for doneness with a fork; it should slide in easily but not fall apart. (Prep time: 5 minutes, Cook time: 20 minutes)

Recipe View 10 mins Drain the potatoes immediately and allow them to cool slightly until you can handle them comfortably. Slice the potatoes into approximately 1/4-inch thick rounds or bite-sized chunks and layer them in a large, non-reactive bowl or dish. (Prep time: 10 minutes)

Recipe View 5 mins In a medium saucepan, combine the water, white wine vinegar, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Once boiling, cook for exactly one minute. Remove from the heat immediately and carefully pour the hot marinade evenly over the sliced potatoes. Ensure all potatoes are somewhat submerged. (Prep time: 2 minutes, Cook time: 3 minutes)

Recipe View 12 hrs Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 12 hours, or preferably overnight. This allows the potatoes to fully absorb the flavors of the marinade. (Chill time: 12 hours)

Recipe View 7 mins After chilling, drain off any excess marinade from the potatoes. Add the diced onions, salt, pepper, celery seed, and mayonnaise to the bowl. Gently mix all ingredients together until well combined, being careful not to mash the potatoes. (Prep time: 5 minutes)

Recipe View 2 mins Taste and adjust seasonings as needed. Add more salt, pepper, or mayonnaise to reach your desired flavor and consistency. Serve the potato salad chilled. It's best if allowed to sit for at least 30 minutes after mixing to allow the flavors to meld. (Prep time: 2 minutes)