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Mom's Warm Potato Salad
Mom's Warm Potato Salad
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Hearty Yukon Gold potato salad with olives, fresh veggies, and zesty rice vinegar dressing.
Ingredients:
  • 2 pounds Yukon Gold potatoes (about 3 large), cut into uniform 1/2 to 1-inch pieces
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/3 cup chopped flavorful olives - green or Kalamata
  • 1/4 cup chopped fresh parsley
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
Instructions:
  • Cook the potatoes in salted water: Place the chopped potatoes in a saucepan, cover with an inch of cold water, add one tablespoon of salt for every 2 quarts of water. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes until fork-tender. Drain thoroughly.
  • - Combine the warm potatoes with celery, red onion, olives, and parsley in a large serving bowl. Pour in the rice vinegar and oil to let the potatoes soak up the dressing. Season with salt and pepper, adjusting vinegar and oil as needed. Serve warm. Enjoy!

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