Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.
- 2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
- 1 ¾ pounds Roma tomatoes, seeded and chopped
- 4 stalks celery, diced
- 1 cup Castelvetrano olives, pitted and quartered lengthwise,
- ½ Red onion, sliced thin
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup Champagne or white wine vinegar
- Freshly ground pepper
- 1/4 cup fresh basil, coarsely chopped
- 1/3 cup chopped fresh chives
- Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
- Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
- Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
- Scatter the basil and chives over the salad and season with salt and pepper to taste.
Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe.