GARLICKY POTATO SALAD WITH TOMATOES AND BASIL I love this potato salad, even though I’ve messed it u

GARLICKY POTATO SALAD WITH TOMATOES AND BASIL I love this potato salad, even though I’ve messed it up half of the times I’ve made it. The trick is to pay very, very close attention to your potatoes as they cook – if you overcook them, the dish won’t come together and instead you’ll have mashed potatoes. I always get distracted and forget the potatoes, so don’t do what I do. Donate 10 minutes of your day to fully paying attention! The potatoes should be warm, or even cooled, when you add the dressing. If your final dish seems a little dry, add more mayonnaise. Ingredients: 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch cubes  Table salt 2 tablespoons distilled white vinegar  1 medium rib celery, chopped fine (about ½ cup) 2 tablespoons minced red onion   ½ cup mayonnaise  1 medium clove garlic, minced or pressed through garlic press  2 tablespoons fresh parsley leaves, minced  ¼ teaspoon ground black pepper  2 large hard-cooked eggs, peeled and cut into ¼-inch cubes ½ cup coarsely chopped fresh basil leaf  ½ pint cherry tomatoes, halved (about 1 cup)  Directions: 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 ½ 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.) -- source link

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