Categories: Sides
Ingredients
- 2 lbs small Yukon Gold or red-skinned potatoes
- Kosher salt
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- Fresh ground pepper
- 2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
- 2 lbs beefsteak tomatoes, chopped
- 1/4 cup fresh basil, torn
- 1/4 cup chopped fresh chives
Directions
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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 15-20 minutes.
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Whisk the olive oil, vinegar, 1 tsp salt and a few grinds of pepper in a medium bowl; stir in the 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.