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
Serves: 6-8
Ingredients
-
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
Directions
- 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.