Tomato-Potato Salad with Olive Vinaigrette

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  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: SERVES: 6 servings
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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


  1. 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.
  2. 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.