Zeltner's potato salad

Enjoy the perfect blend of creamy mayo, tangy vinegar, and crisp veggies in Zeltner's potato salad. A delightful addition to any summer feast.

Ingredients:

• 1360g 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

Instructions:

1. Cook the potatoes in salted water until they are soft. (The cooking time will vary based on the size of the potatoes.)
2. While the potatoes are boiling, blend apple cider vinegar with the mayonnaise to make a dressing that can be poured.
3. After the potatoes have softened -- and it's important to not check them too frequently as they may get waterlogged if poked too much -- strain them using a colander.
4. Once the potatoes have cooled down a bit, cut them into small pieces. (You have the option to peel them or leave the skins on. While my grandmother always peeled them, I sometimes skip that step.)
5. While the potatoes are still warm, mix them with the mayonnaise and vinegar dressing. (Warm potatoes will soak up the dressing more effectively.)
6. Include green bell pepper, red onion, and parsley and gently mix everything without breaking the potatoes. Season with salt and pepper to taste.
7. Let the salad sit for about 10 minutes so the potatoes can soak up the dressing. Serve it warm (my preferred way) or chilled.

Summary:

• Calories: 3563 kcal
• Fat: 269 g
• Protein: 33 g
• Carbs: 261 g
• Potassium: 6667 mg
• Magnesium: 382 mg