My mother has been serving this potato dish since she and my father
first ate it at a picnic with friends in the summer of 1945. The picnic was in celebration of the end of World War II. It was a potluck event, and one of the women brought this potato dish, announcing
it wasn’t at all like traditional potato salad because it only had a tablespoon of mayonnaise
since it was rationed at the time. Everyone loved it and no one missed the traditional potato salad laden with mayonnaise.
- ½ cup canola oil
- ¼ cup seasoned rice vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 6 medium potatoes, unpeeled (peel if you prefer), quartered
- 1½ cups quartered and thinly sliced onion
- 1 tablespoon mayonnaise
In a 1-cup jar with a tight-fitting lid, combine oil, vinegar, celery seed, salt and pepper. Shake contents until well combined. Allow marinade to stand at room temperature for several hours.
Cook potatoes in boiling, salted water for about 15 minutes or until tender. Allow the potatoes to cool.
When cool enough to handle, thinly slice. In the dish you will be serving the potato salad, layer the potatoes and the onions alternately.
Shake marinade and pour evenly over the potatoes and onions. Cover and refrigerate for several hours or overnight. Just before serving, toss the potatoes with the mayonnaise.
Season with additional salt if necessary.
(Recipe courtesy of Chef Kerry Dunnington. Dunnington is a five-time national award winning cookbook author of “Tasting the Seasons” and “This Books Cooks.”)