Warm potato salad with Yukon Gold potatoes, celery, red onion, olives, parsley and a simple rice vinegar vinaigrette
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I don’t know about you, but in the summer here we make potato salads more often than in other seasons.
No mayo, just a simple rice vinegar olive oil dressing.
Mama’s warm potato salad
You can either cook the potatoes whole and then cut them (better preservation of the nutrients) or cook them already cut. My mother likes to cook them already sliced because they cook more evenly and the cooking time is shorter.
ingredients
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2 pounds Yukon Gold potatoes (about 3 large ones), cut into even 1/2 to 1 inch pieces
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1/2 cup chopped celery
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1/2 cup chopped red onion
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1/3 cup chopped aromatic olives – green or kalamata
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1/4 cup chopped fresh parsley
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1/4 cup seasoned rice vinegar
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1/4 cup extra virgin olive oil
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Kosher salt and freshly ground black pepper to taste
method
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Boil potatoes in salted water:
Place the chopped potatoes in a saucepan and cover with an inch of cold water. Salt the water (a tablespoon for 2 liters of water). Bring to a boil. Reduce the heat to a simmer. Cover.
Simmer for 10 minutes or until potatoes are tender when pierced with a fork. Drain well.
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Mix with the remaining ingredients while the potatoes are still warm:
In a large serving bowl, combine potatoes with celery, red onions, olives, and parsley. A
Add the rice vinegar and oil while the potatoes are still warm so they absorb the dressing.
Season with salt and pepper. Adjust vinegar and oil to taste.
Serve warm.
Links:
Solid Potato Salad by the Ross Sisters – not exactly what you might expect.
