Italian Potato Salad with Olives, Salami, and Basil

Ingredients

• 2 1/2 lb small red skinned potatoes (cut into 1-inch chunks)
• 1 clove garlic (minced)
• 2 teaspoons coarse kosher salt (divided)
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon freshly ground pepper (plus more to taste)
• 1 cup cherry tomatoes (cut in half)
• 1/2 cup sliced pitted Italian black olives (optional)
• 2 ounces thinly sliced salami (optional)
• 1/2 cup thinly sliced red onion
• 1/2 cup finely chopped fresh basil leaves

Instructions

1. 1

   Steam: Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover, and steam until the potatoes are tender when pierced with a fork, 12 to 15 minutes.

2. 2

   Mash: Meanwhile, sprinkle ½ teaspoon salt over the minced garlic and mash with the side of a chef’s knife until a paste forms.

3. 3

   Dressing: Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar, and pepper.

4. 4

   Toss: Add the potatoes to the dressing and toss to coat. Let cool in the dressing, tossing occasionally until about room temperature.

5. 5

   Toss veggies: Add the tomatoes, olives (if using), Salami (if using), red onion, and basil.

6. 6

   Serve: Toss the potatoes with the veggies, salami, and basil to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.