Yuriko'S Potato Salad

• 3 lbs potatoes (either 12-14 small to medium red potatoes, or 4 big Yukon golds)
• 1/3 cup finely chopped sweet onion
• 1/3 cup finely chopped celery (tender stalks)
• 2 -21/2 tablespoons mayonnnaise, start with 2 T adding more if necessary
• 3/4 t plus a pinch of salt plus 3/4 t plus a pinch of sugar thoroughly dissolved in 1/4 cup of freshly squeezed lemon juice (Meyer lemon preferred)
• Freshly ground black pepper

1. Steam potatoes until tender, making sure to check the water level about half way through and adding more as necessary. When poked with a metal skewer, it should go through without resistance; start checking for doneness at about 25-30 minutes for red potatoes, 40-45 minutes for big Yukons. Transfer potatoes to a large bowl and set aside to cool. Note: For big Yukons, I steam them in a metal colander set in a large pot.
2. When potatoes are cool enough to handle, using a butter knife, peel away skin and any blemishes. Discard skins. Cut red potatoes in half crosswise and then quarter each half. For Yukons, slice crosswise (1/2 inch thick) and then quarter each slice. I usually use the butter knife to coarsely cut potatoes in my hands, and then drop the potato pieces into the large cooling bowl.
3. Fold in the onion and celery. Add the mayonnaise and pour about half of seasoned lemon juice on top. Thoroughly combine using a wooden spoon or spatula; the potato edges should be fuzzy (Yukons will kind of fall apart while red potatoes will hold their shape a bit better, both are delicious) and lightly dressed in a mixture of the mayonnaise and seasoned lemon juice. If they seem dry, add a bit more mayonnaise. Taste for more seasoned lemon juice and add as necessary. Sometimes I have used the full amount of juice, sometimes a little less. Finish with freshly ground black pepper to taste. Enjoy!

potatoes, sweet onion, celery, mayonnnaise, salt, freshly ground black pepper

Taken from food52.com/recipes/11461-yuriko-s-potato-salad (may not work)