Potato Salad is a very common side dish at a lot of celebrations and events. Most of the time, it's brought to barbecues with burgers and hotdogs. But this version is the best I've ever eaten and is incredibly simple.
INGREDIENTS
2-5 lbs of potatoes (we like to use red)
1 medium onion
Salt
1-2 cups Mayonnaise
DIRECTIONS
Put the potatoes in a stockpot, whole, and cover with water with about two inches of water above them. Add a little salt and set the pot to boil. Cover and boil for about 45 minutes or until the potatoes easily slip off the tines of a fork when stabbed.
Peel your onion and cut it into thin discs, no more than a quarter of an inch wide. Cut the discs in half and throw into a bowl. Add at least 1Tbsp of salt to the onions and mix it in with your hands until completely coated. Set aside to dehydrate.
Set out two bowls, one large, one medium, and a pot of ice water for blanching. When the potatoes are done boiling, drain off the water. These potatoes will be VERY HOT, so take one at a time and drop into the ice water for a few seconds, then peel over the medium bowl with a blade of a knife.
Once the potato is peeled, slice in discs into the large bowl. Continue with all potatoes.
Squeeze the liquid out of the onions and add them to the bowl. Add the mayonnaise and stir gently until completely coated. Serve immediately.