Go Back

Rustic Italian Potato Salad

Author: Michelle


  • 2 pounds yukon gold potatoes
  • 2 ribs celery; diced
  • 1/4 cup premium quality extra virgin olive oil
  • 1/4 cup parsley; chopped
  • 1/8 tsp black pepper +/- to taste
  • 1/4 tsp salt +/- to taste
  • 1 1/2 tbsp diced pimento with liquid


  1. Fill a pot with water and bring it to a boil.
  2. Once boiling, add a generous amount of salt and return a boil, add the potatoes and cook over medium-high heat until the potatoes are fork-tender; 20-30 minutes, depending on the size of the potatoes.
  3. Drain and cool the potatoes long enough to withstand touching them.
  4. Peel each potato and cube them into bite size pieces then place them into a large bowl.
  5. Toss the potatoes with celery, parsley, pimento, and salt/pepper, and drizzle the olive oil, mix well.
  6. Best served warm. Enjoy.