Amish Potato Salad

Cook Potatoes Method 1 - Wash potatoes and cut into quarters. Place the potatoes in a stockpot and fill with enough water to cover potatoes. Bring to a boil and cook until fork tender (about 10 minutes).

Cook Potatoes Method 2 - Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release (the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done). Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.

Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.

In a small bowl combine mayo, mustard, salt, black pepper, garlic and cayenne pepper (optional). Mix well.

Place the potatoes, eggs, onion, celery and pickles in a large bowl. Pour the dressing and gently stir until thoroughly mixed. Garnish with Paprika (optional).

Chill 2 to 3 hours before serving but even better if you let it chill overnight.