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.

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 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


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.

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

Showing 4 of 11 Comments / Reviews

  • 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).

  • Burk

    What? No bacon?

    Yep, believe it or not, occasionally we don’t use bacon. ;-) If bacon is what you are looking for though, check out the potato salad with bacon and apples. ~Elise

  • Darby "The Dessert Diva"

    This looks wonderful. I am not one for warm potato salad (at least warm cream based potato salad), But I just might have to try this one on. I do love a good potato salad, nevertheless. This is a unique one that I got from my sister years ago. Its mashed potato based, therefore I do not mind eating this warm. Yumm!!

    Cheese and Garlic Mashed Potato Salad

    5 medium russett potatoes
    1/2 cup sweet (or dill) relish
    1 tablespoon pickle juice
    1 clove garlic, minced
    1/4 cup bacon cooked, chopped
    1 cup cheddar cheese
    2 tablespoons sugar
    1 cup mayo
    2 Tbsp Thousand Island Dressing
    1 small red onion, chopped
    1/2 cup celery, chopped
    salt and pepper

    Peel, quarter and boil potatoes for mashed potatoes. When done drain well, mash.
    Add relish, chopped onion, celery, bacon, garlic, salt and pepper. In small bowl mix pickle juice and sugar, mix until sugar is dissolved, add Mayo and Thou dressing, and mix well. Pour into mashed potatoes, add cheese, mix throughly. If the potatoes seem dry add more Mayo, but a little goes along way. Serve warm or great as a chilled dish.

  • Sonal

    Hi Elise,
    That’s a nice and healthy potato salad without the the potatoes need to be peeled before being chopped and boiled?

    If you are using Yukon Golds the peels are pretty thin, no need to peel them unless you want to. ~Elise

  • Deb Coyle

    Hi Elise! I grew some Yukon Golds this year and found them to be somewhat problematic in potato salads. The peels tend to curl back and fall off and the potatoes don’t hold their shape. Is it because they are “fresh” potatoes vs something I might get at the grocery store? The recipe sounds great and I would LOVE to try it with my home grown. Thanks.

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Mom’s Warm Potato Salad