Garlicky Potato Salad with Tomatoes and Basil

Published July 1, 2004.

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 vinegar and found them to be more flavorful than other types… read more

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 vinegar and found them to be more flavorful than other types of potatoes treated the same way. Russets do crumble a bit when mixed, but tasters found this quality charming, not alarming. Just 1/2 cup of mayonnaise dressed 2 pounds of potatoes perfectly.

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Serve 4 to 6

When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Ingredients

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