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.