Zeltner'S Potato Salad

1. 1

   Boil potatoes in generously salted water until tender. (The amount of time will depend on the size of your potatoes.)

2. 2

   While the potatoes are cooking, whisk apple cider vinegar into the mayonnaise to create a pourable dressing.

3. 3

   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.

4. 4

   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.)

5. 5

   While the potatoes are stil warm, toss them with the mayonnaise and vinegar mixture. (Warm potatoes will absorb the mixture better.)

6. 6

   Add green pepper, red onion, and parsley and combine gently so as not to break up the potatoes. Add salt and pepper to taste.

7. 7

   Allow to stand for 10 minutes or so, so the potatoes can absorb the dressing. Serve warm (my favorite) or cold.

* Per serving · 4 servings · Values may vary.

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