Potato Salad (using sweet and sour brine)
Alt.cooking/Stephen Hetzel (1997)

5 lbs. potatoes (russet preferred)
1 medium yellow onion, finely chopped
3 cups of water
1 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
2 cups prepared mayonnaise

Boil potatoes with skins on until just cooked (start in cold water). Do not overcook – test frequently with a knife. When cooked, place in cold water bath for one hour. Peel potatoes and refrigerate for one hour. Cut potatoes into cubes (not too small) and place in large bowl, sprinkle with chopped onion. Set aside.

Prepare Brine
In saucepan, mix together:
3 cups water
1/2 cup white vinegar
1 1/3 cups sugar
1/2 cup salt

Bring this mixture just to the boil, and immediately pour over the potato/onion mixture in bowl. Let soak for 45 minutes to one hour.

Drain brine from potato/onion mixture (large strainer is best for this), and carefully stir in 2 cups of mayonnaise. Chill overnight.