Boil the eggs. Peel the potatoes, cut in half and slice 2 cm thick. Put into a pot and rinse under water. Drain, and fill with enough water to cover. Add the salt and boil until tender. (The salt pre-seasons the potatoes.)
When the potatoes are cooked drain, return them to the pot and shake around over medium heat until all the moisture is gone. Add the vinegar. This is important! Taste to see the difference it makes.
Cool the potatoes. Slice the vegetables thinly (especially the carrot). Massage with a little salt and leave for a while. Rinse, then squeeze out well. Chop up the eggs roughly.
Mix the potatoes, vegetables, egg and mayonnaise all together very well. Adjust the seasoning with pepper. It's also delicious with some mustard added.
Transfer to serving plates and it's done!
I don't put in any ham, but if you like it, please do so. It's also great with some macaroni added.
In the summer months, add a little extra vinegar, since it helps to combat summer fatigue. In which case reduce the mayonnaise a bit, for a refreshing tasting salad.
Story Behind this Recipe
This is the recipe I'm most proud of! Everyone gives it rave reviews, so I always make tons of potato salad and bring it to my parents' home as well as my sister's house. I always eyeball the ingredients, but this time I measured them correctly for an easy-to-follow recipe!
When you boil the potatoes, add a generous amount of salt to the boiling water (enough so that it's salty when you taste it). If you're skeptical about the vinegar, start by adding a couple of teaspoons first. If you like soft salad, leave some water at Step 2, or add some milk. The salad should taste better the next day.