Salt And Vinegar Potato Salad

1. 1

   Place the potatoes in a large pot. Cover them with cold water and 1 tablespoon salt. Bring to a boil and boil until cooked through and fork tender, 10-15 minutes.

2. 2

   Drain the potatoes, put them into a large bowl and while warm drizzle with olive oil and vinegar. I start with 1/4 cup of each and add more as I taste. You want a nice moist salad but not a soupy texture.

3. 3

   Add the herbs (my favorites are dill and parsley, every time), onions, celery, and lots of salt and pepper to the potatoes.

4. 4

   Stir everything together and add more vinegar, oil, salt, or pepper. Whatever you think it needs!

5. 5

   Serve at room temperature, warm, chilled, etc ... You can't go wrong. This can also be made ahead up to 3 days in advance. Just taste again for seasoning right before you serve.

* Per serving · 4 servings · Values may vary.

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