Garlicky Potato Salad with Tomatoes and Basil

Name: Garlicky Potato Salad with Tomatoes and Basil
Yield: Serve 4 to 6
Ingredients: 2 pounds, russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes; , table salt; 2 tablespoons, distilled white vinegar; 1 medium rib, celery, chopped fine (about 1/2 cup); 2 tablespoons, minced red onion; 1/2 cup, mayonnaise (see note); 1 medium clove, garlic, minced or pressed through garlic press; 2 tablespoons, fresh parsley leaves, minced; 1/4 teaspoon, ground black pepper; 2 , large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional); 1/2 cup, coarsely chopped fresh basil leaf; 1/2 pint, cherry tomatoes, halved (about 1 cup)

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Appears in Cook's Illustrated July/August 2004

Is there anything new to say about making this summertime classic? To find out, we tried an unlikely potato and an old-fashioned ingredient.

SERVESServe 4 to 6

TIME40 minutes, plus 20 minutes standing and 1 hour chilling

Garlicky Potato Salad with Tomatoes and Basil

WHY THIS RECIPE WORKS

While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they're hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinega...

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