3 pounds red or Yukon gold potatoes, unpeeled & washed

 ½ medium red onion, finely chopped

 3-4 celery stalks, including leaves, finely chopped

 ½ cup finely diced dill pickle

 1 handful fresh parsley

 6 Tbsp extra virgin olive oil

 4 Tbsp red wine vinegar

 1 tsp sea salt

Black pepper, to taste

Fill a large pot with cold water, then add the potatoes. Boil potatoes over medium high heat for 15 minutes.

To test doneness, insert a sharp knife into a potato. It should feel soft but still be firm. Remove from fire and drain water out. Allow potatoes to cool for 15 minutes.

In a small bowl, whisk the olive oil & red wine vinegar until well mixed.

Peel the potatoes, then cube into 1 inch bite-size pieces.

Return potatoes to the pot and the onion, celery, parsley and olive oil & vinegar dressing. Season with sea salt & black pepper, then gently toss together until potatoes are well coated. Taste to adjust seasonings.

Transfer to a serving dish. Serve chilled or at room temperature.

Store in refrigerator for up to 5 days.

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