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Gluten-Free Potato Salad with Cherry Tomato Vinaigrette Recipe

Servings 4
Author Niki Ford

Ingredients

  • 1-1/2 pounds yellow potatoes, such as Yukon gold
  • 1 cup halved cherry tomatoes
  • 1/2 clove garlic, pounded or grated into a paste
  • 3 tablespoons thinly sliced green onions, white and green parts
  • 5 tablespoons good-quality extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground pepper
  • 6 anchovy fillets, halved lengthwise
  • 1/4 cup thinly sliced celery heart, the center leaves and stalks

Instructions

  1. Peel and slice the potatoes into 1/3-inch rounds, then store them in water until ready to cook.

  2. Bring a large pot of well-salted water to a boil. Gently cook the potatoes until they are tender and offer no resistance when pierced with a knife, 6 to 7 minutes. Using a slotted spoon, transfer the cooked potatoes to a baking sheet to cool.

  3. In a small bowl, stir together the tomatoes, garlic, basil, green onions, oil, vinegar, and 1/4 teaspoon salt. Let sit for 10 minutes.

  4. When the potatoes are no longer hot, place them, slightly shingled, onto a platter. Stir the vinaigrette and drizzle over the potatoes. Garnish with the anchovy halves and celery heart, sprinkle with salt and pepper, and serve.