Jersey-Style Potato Salad - cooking recipe

Ingredients

2 1/2 lbs potatoes (preferably russet)
1/2 medium onion, finely chopped
1 1/2 cups water
1/2 cup white vinegar
2/3 cup sugar
1/4 cup salt
1 cup mayonnaise

Preparation

Boil potatoes with skins on until cooked through, but not mushy (test with a knife). When finished, place potatoes in cold water bath for about an hour.
Peel potatoes, slice into desired style (some like cubes, I like them sliced), and place in a bowl. Add chopped onion.
Make brine by mixing water, vinegar, sugar and salt in a medium sauce pan and bring to a boil. Pour the brine over the potato/onion mixture and refrigerate for one hour.
Thoroughly drain potato/onion mixture in a strainer and then place back in a bowl. Add mayonnaise as needed until a desired consistency is reached. Taste, adding salt and/or pepper (celery, eggs, etc) as needed. Chill for several hours or overnight.