Warm Potato Salad

3 Large Yukon Gold potatoes cut with cone #3

1/2 cup chopped celery

1/2 red onion, chopped cone #2

1/3 cup chopped flavorful olives - 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

Method

Cut Potatoes with cone #3, Rinse potatoes and place in 11 inch skillet with an inch of water. Start on medium heat cooking until a steady click- Reduce to low, cook until the potatoes are tender when pierced with a fork.

 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.