No mayo, just a simple rice vinegar olive oil dressing.
Salt the water (one tablespoon for 2 quarts of water).
Bring to a boil.
Elise Bauer
Reduce heat to a simmer.
Simmer for 10 minutes or 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.
Elise Bauer
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.
Links:
Solid Potato Salad by the Ross Sisters- not exactly what you might expect.
