Warm Potato Salad with Celery, Tomatoes, and Chives

• 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

1. Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
2. While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
3. Drain potatoes in a colander and cool 5 minutes.
4. Add to dressing along with celery and tomatoes.
5. Toss salad gently and season with salt and pepper

boiling potatoes, mayonnaise, olive oil, cider vinegar, garlic, fresh chives, celery, grape

Taken from www.epicurious.com/recipes/food/views/warm-potato-salad-with-celery-tomatoes-and-chives-105127 (may not work)