Garlicky Potato Salad with Tomatoes and Basil (ATK)

By hmp13

When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Ingredients

• 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
• table salt
• 2 tablespoons distilled white vinegar
• 1 medium rib celery, chopped fine (about 1/2 cup)
• 2 tablespoons minced red onion
• 1/2 cup mayonnaise (see note)
• 1 medium clove garlic, minced or pressed through garlic press
• 2 tablespoons fresh parsley leaves, minced
• 1/4 teaspoon ground black pepper
• 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
• 1/2 cup coarsely chopped fresh basil leaf
• 1/2 pint cherry tomatoes, halved (about 1 cup)

Preparation

Step 1

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion, mayonnaise, garlic, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Just before serving, add basil and tomatoes; serve. (Potato salad can be covered and refrigerated for up to 1 day.)