Creamy, crunchy, fluffy Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time.
3 1/3 lb russet potatoes, peeled, cut into 1 inch cubes
3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar, separated
2 1/2 teaspoons fine table salt
4 cups (1L) cold water