Non-Mayo Potato Salad

This is the greatest potato salad ever. I love potato salad but I rarely make it because of it basically being a big bowl of starch+fat. But this recipe uses an olive oil dressing instead, which makes it the good kind of fat, plus it really just tastes amazing. I love it.

Ingredients:

• 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 (I bought a little container of mixed and seasoned olives from the deli which worked great)
  
• 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
  

Instructions:

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.
   
3. Whisk the oil and vinegar and mix with the rest while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.
4. Serve warm. Serves 4 to 6.

Credit to Simply Recipes.