3tablespoonsthinly sliced green onions,white and green parts
5tablespoonsgood-quality extra-virgin olive oil
2tablespoonsred wine vinegar
Kosher salt and freshly ground pepper
6anchovy fillets,halved lengthwise
1/4cupthinly sliced celery heart,the center leaves and stalks
Instructions
Peel and slice the potatoes into 1/3-inch rounds, then store them in water until ready to cook.
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.
In a small bowl, stir together the tomatoes, garlic, basil, green onions, oil, vinegar, and 1/4 teaspoon salt. Let sit for 10 minutes.
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.