Tomato-Potato Salad with Olive Vinaigrette

Total Time:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min

Yield:
SERVES: 6 servings
Level:
Easy

Ingredients
  • 2 pounds small Yukon Gold or red-skinned potatoes
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • Freshly ground pepper
  • 1/3 cup pitted nicoise olives
  • 2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
  • 2 pounds beefsteak tomatoes, chopped
  • 1/4 cup fresh basil, torn
  • 1/4 cup chopped fresh chives
Directions
  • Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.

  • Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

  • Photograph by Ryan Liebe


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