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

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 15-20 minutes.

2. 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.

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