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


1.Boil the potatoes in salted water: Put the chopped potatoes into a saucepan, cover with an inch of cold water. Salt the water (one tablespoon 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.Combine with remaining ingredients while potatoes are still warm: Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. A dd 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.

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