Potato Salad With Basil Oil
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
57
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Dijon Mustard1 cup
Red Onion (chopped)Directions:
1
Blanch whole basil leaves in boiling water for 1 minute; drain
2
Run under cold water; drain and squeeze out any excess water
3
Place basil in kitchen towel and squeeze out water
4
Transfer basil to processor
5
Add 1/2 cup oil; process until basil is very finely chopped
6
Transfer to small bowl and season with salt
7
DO AHEAD Basil oil can be made 2 days ahead
8
Cover and chill
9
Bring to room temperature before using
10
Whisk vinegar and mustard in small bowl to blend
11
Gradually whisk in remaining 2 tablespoons olive oil
12
Stir in red onion and 3 tablespoons thinly sliced basil
13
Season dressing to taste with salt and pepper
14
Place potatoes in large saucepan
15
Add enough water to cover potatoes by 1 inch
16
Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes
17
Drain
18
Let potatoes stand until just cool enough to handle
19
Cut into 3/4-inch cubes and place in large bowl
20
Drizzle dressing over warm potatoes and toss gently to coat
21
Pour basil oil over potatoes; toss gently to coat
22
Serve potato salad warm or at room temperature
23
Blanch whole basil leaves in boiling water for 1 minute; drain
24
Run under cold water; drain and squeeze out any excess water
25
Place basil in kitchen towel and squeeze out water
26
Transfer basil to processor
27
Add 1/2 cup oil; process until basil is very finely chopped
28
Transfer to small bowl and season with salt
29
DO AHEAD Basil oil can be made 2 days ahead
30
Cover and chill
31
Bring to room temperature before using
32
Whisk vinegar and mustard in small bowl to blend
33
Gradually whisk in remaining 2 tablespoons olive oil
34
Stir in red onion and 3 tablespoons thinly sliced basil
35
Season dressing to taste with salt and pepper
36
Place potatoes in large saucepan
37
Add enough water to cover potatoes by 1 inch
38
Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes
39
Drain
40
Let potatoes stand until just cool enough to handle
41
Cut into 3/4-inch cubes and place in large bowl
42
Drizzle dressing over warm potatoes and toss gently to coat
43
Pour basil oil over potatoes; toss gently to coat
44
Serve potato salad warm or at room temperature