Salt and Vinegar Potato Salad

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.

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.

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

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

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.