Unlike typical American potato salad, this one contains no mayonnaise, making it safer for serving at outdoor events during the heat of summer. To add color to the plate, serve a mound of the salad atop a thin tomato slice.

Dressing

½ cup Lemon Vinaigrette (see yesterday's recipe)

Salad

1 ½ pounds unpeeled new red potatoes, preferably new potatoes, scrubbed (see Tip)
1 large tomato, cut into ¼-inch-thick slices
½ cup coarsely chopped green onions, including green tops
¼ cup coarsely chopped celery leaves

Prepare the vinaigrette; set aside to allow the flavors to blend.

Cook the potatoes in salted boiling water until just tender, about 15 to 18 minutes. Drain and rinse with cool water, then drain again. Let cool to the touch.

Cut the potatoes into quarters; transfer them to a medium bowl. Add the tomato, green onions, and celery leaves; toss gently. Whisk the dressing; add it to the salad and toss again. Use a slotted spoon to strain the salad for serving.

Advance preparation

This salad will keep for up to 2 days in a tightly closed container in the refrigerator. Bring to room temperature for serving.