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)

Side Dishes
Potatoes
Vegetarian
Salads
4th of July

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.

SERVES Serve 4 to 6

TIME 40 minutes, plus 20 minutes standing and 1 hour chilling

Garlicky Potato Salad with Tomatoes and Basil

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