Grandma’s Potato Salad

Grandma’s Potato Salad 12 Idaho potatoes 1/3 cup cold water 1/3 cup white vinegar 1 1/2 tablespoons salt 1/2 teaspoon freshly ground pepper 2 tablespoons granulated sugar 1 tablespoon dried parsley flakes (if you use fresh, add it in right before serving) 1/2 large onion, diced finely 5 ribs celery, washed and diced 1 1/4 cups real mayonnaise (use a full fat good quality one) Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so. In large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside. Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours. Before serving, stir in mayonnaise. Keep cool until ready to serve