Give your potato salad some extra tang with a generous helping of malt vinegar. This creamy picnic salad is great to bring to potlucks and barbecues.

Yield: Serves 6.



  • 8 cups cubed peeled yellow or russet potatoes
  • 1/2 cup malt vinegar
  • 3/4 cup mayonnaise
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp celery seed
  • 1/2 cup thinly sliced green onions
  • 4 hard-cooked large eggs, peeled and sliced
  • Salt


  1. Cook potatoes in boiling salted water until tender; drain. Transfer hot potatoes to a large bowl. Pour vinegar over potatoes and toss to coat. Cool to room temperature.
  2. To prepare dressing, combine mayonnaise, pepper and celery seed until blended.
  3. Add green onions and eggs to potatoes. Add dressing and stir gently to combine. Season to taste with salt.
Nutritional analysis per serving:

414 calories, 25.6 g fat, 8.7 g protein, 38 g carbohydrate, 3.5 g fibre, 211 mg sodium

*Ingredient not included in nutritional analysis.