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Author Notes: This recipe came from my paternal grandmother, Hortense Paster and it has long been a family favorite. My aunt served this potato salad in her (sadly) short-lived Washington DC deli in the 80's, which she called Zeltner's, after my grandmother's parents. It is a simple recipe with only a few ingredients -- we eschew hard-boiled egg in potato salad -- but it is sublime. The apple cider vinegar is the key to the flavor. - ekpaster
- 3 pounds Waxy Potatoes
- 1-2 Green peppers, diced
- 1 small Red onion, diced
- 1 cup Fresh parsley, minced
- 1 1/2 cups Good quality mayonnaise, like Hellman's
- 5-6 tablespoons Apple cider vinegar
- Salt and pepper, to taste
- Boil potatoes in generously salted water until tender. (The amount of time will depend on the size of your potatoes.)
- While the potatoes are cooking, whisk apple cider vinegar into the mayonnaise to create a pourable dressing.
- Once the potatoes are tender -- and be careful about checking your potatoes too often because they can become water-logged if you poke too many holes in them -- drain them in a colander.
- As soon as the potatoes are cool enough to handle, chop them into bite-size pieces. (You can peel them or not, as you choose. My grandmother always did, but I sometimes do not.)
- While the potatoes are stil warm, toss them with the mayonnaise and vinegar mixture. (Warm potatoes will absorb the mixture better.)
- Add green pepper, red onion, and parsley and combine gently so as not to break up the potatoes. Add salt and pepper to taste.
- Allow to stand for 10 minutes or so, so the potatoes can absorb the dressing. Serve warm (my favorite) or cold.
- This recipe was entered in the contest for Your Best Potato Salad
All up in The Grill
Clear the smoke with this BBQ&A.
A BBQ&A with a few masters.
Orecchiette with a bite.
Treats for your beach bag.
Espresso takes a chill.
Raise a (recycled) glass.