Mom’s Warm Potato Salad

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.

  • Yield: Serves 4 to 6


  • 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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  • 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).

  • 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!


  • 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!


  • sukogirl

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


  • 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!!!


  • Mechelle

    This was so good. I do not like traditional potato salad, but loved this.


  • Zesty Cook

    Hey Elise, great to see yet again a fabulous post. New to the blog world I look towards you as a great role model and someone to admire.

    I am a huge sucker for potatoes and potato salad (living on PEI Canada ) as is most of my family. I shocked them on the weekend with this number and lets just say the bowl could not be big enough. There was nothing left and everyone really enjoyed it.

    Thanks again and keep up the great work.


    So glad you and your family enjoyed it! ~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.

  • 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

  • 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.

  • 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