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About this recipe: A delightful potato salad, served cold, that will be the hit of any lunchtime meal. The difference here is that the potatoes are cooked in brine.
In the US, an Idaho potato is used. The potato should be soft after boiled, not hard or lumpy. Choose the appropriate one. If you just finished a jar of pickled onions, you can substitute that remaining pickling solution for the white vinegar.
To make the brine, combine 2.5L water, 500ml white vinegar, 600g granulated sugar and 200g salt.