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Potato Salad with Basil Oil
Potato Salad with Basil Oil
(Insalata di Patate con Olio al Basilico)
 
 
Ingredients:
 
1 cup (packed) whole fresh basil leaves
3 tablespoons thinly sliced fresh basil

1/2 cup plus 2 tablespoons extra-virgin olive oil
2 and 1/2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/4 cup chopped red onion
2 pounds medium Yukon Gold potatoes, peeled
 
Directions:
 
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 olive 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 tablespoons olive oil.

Stir in red onion and 3 tablespoons thinly sliced basil.

Season dressing to taste 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 potatoes stand until just cool enough to handle.

Cut 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. Makes 6 servings.
 
That's it!
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