Mom’s Warm Potato Salad


Warm potato salad with Yukon Gold potatoes, celery, red onion, olives, parsley, and a simple rice vinegar vinaigrette

Photography Credit: Elise Bauer

I don’t know about you, but summer around here has us making potato salads more often than in other seasons.

This is the latest one my mother put together; my father has made her make it several times since, and my brothers have devoured it with raves for mom.

No mayo, just a simple rice vinegar olive oil dressing.

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Mom’s Warm Potato Salad Recipe

  • Yield: Serves 4 to 6

You can either cook the potatoes whole, and cut them after they are done (better retention of nutrients) or cook them already cut. My mother prefers to cook them already cut because they cook more evenly this way, and the cooking time is shorter.


  • 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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Solid Potato Salad by the Ross Sisters - not exactly what you might expect.

warm potato salad

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

11 Comments / Reviews

No ImageMom’s Warm Potato Salad

Did you make it? Rate it!

  1. frogette

    Would it work to replace the celery with green bell pepper, and the parsley with cilantro? (I don’t like raw celery, and I love cilantro).

  2. Cindy

    I made this the other day, but eyeballed it for portions for 2. I didn’t have any rice vinegar, but I had some Mirin rice wine and regular distilled white vinegar, so I used those combined (more vinegar than the wine), and it came out great.

    It’s so good when it’s warm, but the leftovers are delicious straight out of the refrigerator, too!


  3. arthistorybabe

    This is great – FYI – makes a ton if you are only cooking for two. Worth sharing with neightbors. Favorite pot salad besides mother-in-laws traditionsl with mayo. Thank you!


  4. sukogirl

    Thank you, Elise! My husband and I both enjoyed this recipe. I didn’t have any olives so I used capers instead.


  5. arthistorybabe

    I made this – it was very good, a real keeper. This is even good cold. I threw in some capers for grins because they were there. Thanks!!!


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