Bring an inch of water to a boil in a saucepan fitted with a steamer basket. Add potatoes, cover, and steam until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
2 ½ lb small red skinned potatoes

Meanwhile, sprinkle ½ teaspoon salt over the minced garlic and mash with the side of a chef’s knife until a paste forms.
1 clove garlic,2 teaspoons coarse kosher salt

Scrape the garlic paste into a large bowl. Add the remaining 1 ½ teaspoon salt, oil, vinegar, and pepper.
⅓ cup extra-virgin olive oil,¼ cup red wine vinegar,¼ teaspoon freshly ground pepper

Add the potatoes to the dressing and toss to coat. Let cool in the dressing, tossing occasionally until about room temperature.

Add the tomatoes, olives (if using), Salami (if using), red onion, and basil.
1 cup cherry tomatoes,½ cup sliced pitted Italian black olives,2 ounces thinly sliced salami,½ cup thinly sliced red onion,½ cup finely chopped fresh basil leaves

Toss the potatoes with the veggies, salami, and basil to combine. Season with additional pepper to taste if desired. Serve room temperature or chilled.