POTATO SALAD WITH BASIL OIL
Steps:
- Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil, process until basil is very finely chopped. Transfer to small bowl and season with salt.
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 Tbsp. olive oil. Stir in red onion and 3 Tbsp. thinly sliced basil. Season dressing with salt and pepper.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium and simmer until tender, about 17 minutes. Drain. Let stand until just cool enough to handle.
- Cut potatoes into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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