Active time: 15 min Start to finish: 30 min
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 1/2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably Yukon Gold), quartered
1/3 cup mayonnaise
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon minced garlic
1/4 cup finely chopped fresh chives
4 celery ribs, thinly sliced diagonally
1 1/2 cups grape or cherry tomatoes, halved lengthwise
Preparation
Step 1
Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
Step 2
While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
Step 3
Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper
