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Potato: Potato Salad with Garlic and Basil

Source of Recipe

Cook's


List of Ingredients

2 pounds (3 to 4 medium) russet potatoes, peeled and cut into 3/4-inch cubes
Salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
1/2 cup mayonnaise (see note above)
1 medium garlic clove, minced
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
1/2 cup chopped fresh basil leaves



Recipe

1. 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 (a thin-bladed paring knife can be slipped in and out of center of potato with no resistance), about 8 minutes.

2. 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.

3. Meanwhile, in small bowl, stir together celery, onion, mayonnaise, garlic, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing into cooled potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. (Potato salad can be covered and refrigerated up to 1 day; if fully chilled, let stand at room temperature about 30 minutes before serving.) Just before serving, stir in basil leaves.

SERVES 4-6