Standard American potato salad with lacto-fermented potatoes

Pack potatoes into mason jars, top with a little cabbage, and weigh down with fermentation weights so nothing floats above the brine and oxidises.

Stir 2.5 tbsp kosher salt into 4 cups water until dissolved and pour over the potatoes to the bottom lip of the jar.

Fit airlock lids (or use a glass bowl with plastic wrap, keeping everything submerged) and ferment three days.

Mix the onion, celery, mayo, white wine vinegar, sugar, garlic powder, chopped hard-boiled egg, salt and pepper for the dressing.

Drain the pickled cubed russets and boil about 15 minutes until completely tender; cool.

Stir the potatoes gently into the dressing and turn into a serving bowl.