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Gather at the Firehouse: Summer Recipes and More


Old-Fashioned Potato Salad

• 2 lb equal-size boiling potatoes
• 3 tablespoons cider vinegar
• 1 teaspoon salt
• 3/4 cup chopped celery
• 1/2 cup chopped white onion
• 3 large hard-boiled eggs, chopped
• 1 cup mayonnaise


• Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
• While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
• When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

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