Sweet and Sour Brine for Potato Salad

5 lbs. potatoes (russet preferred)
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.

1 medium yellow onion, finely chopped
Sprinkle with chopped onion. Set aside.

Brine:
3 cups water
1/2 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
In saucepan, mix together.
Bring this mixture just to the boil.

Immediately pour over the potato/onion mixture in bowl.
Let soak for 45 minutes to one hour.

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