Deconstructed Italian Potato Salad, Reconstructed

Deconstructed Italian Potato Salad
Serves 2 [can be doubled or tripled or…]

 Italian Potato Salad

With heirloom tomatoes, fresh basil, capers, red onion and garlic-infused olive oil


For garlic-infused olive oil [makes 1/2 cup]:
1/2 cup good quality extra virgin olive oil [see Kitchen Notes]
1 large clove garlic
freshly ground black pepper

For potato salad:
4 tablespoons garlic-infused olive oil
1 large russet potato
1 cup chopped tomatoes [see Kitchen Notes]
2 tablespoons chopped red onions
4 teaspoons capers [chopped if large]
2 tablespoons chopped fresh basil, divided
salt and freshly ground black pepper, to taste

Make garlic-infused olive oil. Peel garlic clove and bash it with the side of a knife to break it up, but not pulverize it. You want big chunks. Combine with olive oil in a jar. Grind in several generous grinds of black pepper. Seal jar and shake to combine flavors. Make at least 2 hours to up to a day or more ahead. The longer you let it sit, the more garlicky it will become. If using the same day, leave it on the counter and give it an occasional shake. If making it a day or more in advance, refrigerate. Bring to room temperature before using.

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