Potato salad with garden tomatoes and olives

Ingredients:

• 1 kg small red potatoes
• 0.5 cups extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1/3 cup pitted olives
• 2 stalks celery, finely diced + 1/4 cup coarsely chopped celery leaves
• 1 kg ox heart tomatoes, chopped
• 1/4 cup fresh basil, torn
• 1/4 cup chopped fresh chives

Preparation:

1. Place the potatoes in a large saucepan, cover with water to a depth of 2 inches. Season generously with salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain and let cool for 15-20 minutes.
2. In a bowl, combine the olive oil, vinegar, 1 teaspoon of salt, and a pinch of ground black pepper. Add the olives and diced celery. Cut the potatoes in half and place them in a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette.
3. Sprinkle the salad with celery leaves, basil and green onions; season with salt and pepper.