If you want to make this yourself, you can obviously adjust it to your own taste, and add any vegetables you enjoy in addition to the potatoes, and also seasonings.
I doubled most of the ingredients as we wanted leftovers the next day, which were even tastier.
1 large Red Bell Pepper
2 stalks of Celery
1 large yellow Onion
1-1/2 pounds of Yukon Gold Potatoes
4 tablespoons Mayonnaise
2 tablespoons Red Wine Vinegar, or to taste
Heat a medium pot of salted water to boiling on high.
Wash and dry the fresh produce.
Medium dice the potatoes.
Peel and small dice the onion.
Take the pepper, cut out and discard the stem, ribs and seeds. Cut into small dice.
Cut the celery into small dice.
Cook the potatoes by adding them to the pot of boiling water. Cook them for 7 to 9 minutes, or until tender when pierced with a fork.
Turn off the heat.
Drain thoroughly and return to the pot.
Cook the vegetables:
In a medium pan (nonstick if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
Add the onion and pepper, season with salt and pepper.
Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
Add the celery, season with salt and pepper.
Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
Turn off the heat and season with salt and pepper to taste.
Transfer to the pot of cooked potatoes.
To your potato and vegetable mixture, add the mayonnaise and vinegar. Stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste.
We may have overcooked the potatoes as we didn't hear the timer go off. It did not detract though, and as it is a heated potato salad it was just as delicious.