Potato salad with lacto-fermented potatoes

Pack the potatoes into mason jars and top with a little cabbage, weighing everything below the surface with fermentation weights.

Make a brine of two and a half tablespoons of kosher salt to four cups of water, stir until dissolved, and pour it over the potatoes to the bottom lip of the jars.

Affix airlock lids, or use a glass bowl with plastic wrap, keeping everything submerged, and let them sit for three days straight.

For the standard dressing, combine the minced onion, minced celery, mayo, white wine vinegar, a pinch of sugar, the garlic powder, the roughly chopped hard-boiled egg, kosher salt and freshly ground pepper.

Drain the cubed pickled russets and boil them about 15 minutes or until completely tender, then cool and add them to the dressing.

Stir tenderly and dump gently into a serving bowl. Regular boiled potatoes can be substituted.

Variation, Kenji-style: to boiled potatoes add finely chopped red onion, sour cream, chopped dill, white wine vinegar, kosher salt, pepper, sliced scallions and finely chopped chives.

Add a tablespoon and a half of olive oil and one large fork handleful of whole grain mustard, mix, then fold in the boiled and cooled potatoes.

After three days the fermentation tang is subtle and gets drowned out by the mayonnaise.