What kind of vinegar would best replicate that was being used in the USA, upper Midwest in a recipe dated 1904? It is a potato salad recipe. The potatos & egg yolks are mashed together with minced cabbage & celery. Dressing has vinegar, egg yolks, salt, pepper & mustard (we assumed dry). We used white vinegar to mixed reviews. Somewhat strong vinegar flavor.
Heinz started making products in the 1870's and was bottling and selling vinegar in the 1880's, so probably ordinary white vinegar or possibly malt vinegar (depending on recipe) would work well.