Ingredients
2 lbs 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 olive oil
Kosher salt and freshly ground black pepper to taste
Preparation
1 Put potatoes into a saucepan, cover with an inch of cold water. Salt the water (about a teaspoon and a half for 2 quarts of water). Bring to a boil. Reduce heat to a simmer. Cover. Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well.
2 Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.
Serve warm. Serves 4 to 6.
