Mom's Warm Potato Salad

I searched online for a warm potato salad recipe (no time to cool the potatoes) and found this one on SimplyRecipes.com. So it's not from my mom, although I'm pretty sure she would like it! The adults in our house loved it with the Weeknight Baby Back Ribs.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
• 1/2 C chopped celery
• 1/2 C chopped red onion
• 1/3 C chopped flavorful olives -- green or Kalamata
• 1/4 C chopped fresh parsley
• 1/4 C seasoned rice vinegar
• 1/4 C olive oil
• kosher salt and freshly ground pepper to taste

1. Put potatoes into a saucepan and cover with an inch of cold water. Add salt (about 1 1/2 teaspoons to 2 quarts of water).
2. Bring to a boil. Reduce to a simmer and cover.
3. Simmer for 10 minutes or until potatoes are tender when pierced with a fork. Drain well.
4. Put warm potatoes in serving bowl with the celery, red onion, olives and parsley. Add the rice vinegar and olive oil while potatoes are still warm so that they absorb the dressing.
5. Salt and pepper to taste.

Note--I used 1 pound of red potatoes instead of the 2 pounds Yukon Gold. We liked the extra vegetables and flavor, but our version wasn't exactly like the recipe called for!