Tomato & Potato Salad with Olive Vinaigrette SERVES 6
by Anthony Bussiere, Executive Chef
FEATURING...
1 pound
Small Yukon Gold Potatoes (#956819)
1 pound
Red Skin Potatoes (#301711)
1/2 Cup
Extra Virgin Olive Oil (#233302)
1/4 Cup
White Wine Vinegar (#248143)
1/3 cup
Nicoise or Kalamata Olives (#288570)
2 Stalks
Celery, roughly chopped (with leaves) (#865009)
2 Pounds Beefsteak Tomatoes (#498222) 1/4 Cup
Fresh Basil (#855502)
1/4 Cup
Fresh Chives (#855552)
Kosher Salt
Cracked Pepper
Part of my summer this year will include this delicious Tomato and Potato Salad with Olive Vinaigrette (Nicoise Salad) METHOD: 1. In a large pot, cover potatoes with 2 inches of water. Season generously with kosher salt and bring to a boil. 2. Reduce the heat and boil potatoes until tender, about 15-20 minutes. Drain and cool the potatoes. 3. In a separate bowl, whisk together olive oil, white wine vinegar, 1 tsp. kosher salt, and freshly cracked pepper to taste. 4. Add celery, olives, and a few celery leaves to vinaigrette and mix gently. 5. Halve the potatoes and transfer to a medium serving bowl. Slice tomatoes and arrange over the potatoes. Drizzle with vinaigrette. 6. Garnish with remaining celery leaves, chopped fresh basil leaves, and chives. 7. Finish with kosher salt and cracked pepper and serve.