Name: Tomato-Potato Salad with Olive Vinaigrette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
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 niçoise 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.

Cook’s Note

Never drop your potatoes into boiling water; they’ll cook unevenly. Put them in a pot, cover with cold water (and some salt), bring to a boil, then reduce to a simmer.

Photograph by Ryan Liebe

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