- 2 1/2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably Yukon Gold), quartered
- 1/3 cup mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons cider vinegar
- 1/4 teaspoon minced garlic
- 1/4 cup finely chopped fresh chives
- 4 celery ribs, thinly sliced diagonally
- 1 1/2 cups grape or cherry tomatoes, halved lengthwise
- Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
- While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
- Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper