For years I made flavorless potato salad until I discovered this secret trick. Seasoning cooked potatoes with a vinegar marinade wakes up those bland potatoes making the flavors explode!

Picnic Potato Salad
3 pounds russet potatoes- washed, peeled, and cubed
4 hard boiled eggs, peeled and chopped
1 cup chopped celery plus additional for garnish
1/2 cup cubed sweet pickles
6 radishes, sliced and cut in half moons plus additional for garnish

Vinegar Marinade
1/3 cup apple cider vinegar
1/4 cup granulated sugar
1 teaspoon iodized salt
1/2 teaspoon celery seed

Potato Salad Dressing
3/4 cup full fat mayonnaise (I use Duke’s mayonnaise)
3/4 cup sour cream
2 green onions, finely diced
1/4 teaspoon celery salt
3/4 teaspoon dry mustard
4 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper

Wash, peel, and cube potatoes. In a large stockpot of salted water cook potatoes until barely tender when pierced with a fork. While potatoes are cooking make vinegar marinade. In a small saucepan add vinegar, sugar, salt, and celery seed. Bring mixture to a boil and then reduce heat to a simmer. Keep stirring until sugar dissolves. Set aside. When potatoes are cooked, drain and pour in a single layer on a rimmed baking sheet. Pour hot vinegar marinade evenly over potatoes. The potatoes will soak up the marinade as they cool. Refrigerate until cold.

While potatoes are in the refrigerator, make potato salad dressing. Combine all dressing ingredients in a large bowl. Stir until combined. To assemble potato salad: Add eggs, celery and radishes to dressing. Gently stir in cold, cubed potatoes. Garnish with additional radish slices and chopped celery. Refrigerate for several hours or overnight to let all the flavors incorporate before serving. Makes 24 (1/2 cup) servings. Enjoy, friends!