Add the potatoes to a large pot of salted water. Cover, and bring to a boil. When the water boils, remove the lid and let the potatoes boil for 10-15 minutes until fork tender but not falling apart.
Drain the potatoes, and transfer to a large bowl. Let cool for about 10 minutes until not hot but still slightly warm.
Transfer the potatoes to a bowl, and add the olive oil, vinegar, onions, dill, parsley, and celery. Stir together, sprinkle with salt and pepper.
Taste, and adjust seasonings to your preference - remember that potatoes absorb salt, so add more right before serving if you think it needs it. Add more vinegar if you'd like a tangier salad, or more oil if the potatoes seem dry.
Serve slightly warm, at room temperature, or chilled. Can be made up to 3 days in advance and kept in the fridge.
This recipe originally appeared at http://funnyloveblog.com/2012/08/10/salt-and-vinegar-potato-salad-update/.