Photo by ekpaster
ekpaster's Notes:
Expand3 pounds Waxy Potatoes Ask a question about this ingredient
1-2 Green peppers, diced Ask a question about this ingredient
1 small Red onion, diced Ask a question about this ingredient
1 cup Fresh parsley, minced Ask a question about this ingredient
1 1/2 cup Good quality mayonnaise, like Hellman's Ask a question about this ingredient
5-6 tablespoons Apple cider vinegar Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
Boil potatoes in generously salted water until tender. (The amount of time will depend on the size of your potatoes.)
Ask a question about this stepWhile the potatoes are cooking, whisk apple cider vinegar into the mayonnaise to create a pourable dressing.
Ask a question about this stepOnce 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.
Ask a question about this stepAs 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.)
Ask a question about this stepWhile the potatoes are stil warm, toss them with the mayonnaise and vinegar mixture. (Warm potatoes will absorb the mixture better.)
Ask a question about this stepAdd green pepper, red onion, and parsley and combine gently so as not to break up the potatoes. Add salt and pepper to taste.
Ask a question about this stepAllow to stand for 10 minutes or so, so the potatoes can absorb the dressing. Serve warm (my favorite) or cold.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
