Tomato-Potato Salad with Olive Oil Vinaigrette

So I have a newfound love for picnics. Well, more like the idea of a picnic. Although I live near Washington Square Park, picnicking in New York City isn’t exactly the easiest and most common thing to do. Nevertheless, I love picnic foods and the idea of hanging out with your family and/or friends outside all day. My new adoration of picnicking has lead me to search for some really cute salads and summer dishes. I found this simple potato-vinaigrette salad recipe yesterday and immediately ran down the street, grabbed the ingredients, ran home and made it. I had planned to head over to the park with my parents for a summer picnic, but as predicted, that never happened and we enjoyed this tasteful salad in the comfort of our air conditioned apartment.


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.

2. Drain the potatoes; let cool 15 to 20 minutes.

3.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.

4. Cut the potatoes into quarters and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette.

5. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

(Courtesy of Food Network Mag.)