by Fine Cooking
from Fine Cooking Fresh: 350 Recipes that Celebrate the Seasons
(Taunton Press, 2009)
Serves four; yields about 3/4 cup vinaigrette
Though this dressing can be whisked by hand, a food processor renders it a wonderful shade of green.—Fine Cooking
convert Ingredients
1 3/4 pounds small red potatoes, scrubbed
1/2 cup packed fresh basil leaves
1 small clove garlic
3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
Freshly ground black pepper
2/3 cup canola oil
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Directions
1. Steam the potatoes over boiling water until tender when pierced with a paring knife, about 15 minutes. (Alternatively, boil them in well-salted water until tender. Drain them and return them to the pot in which they were cooked and set over low heat for a few seconds to dry them.)
2. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the motor running, gradually add the oil until completely incorporated.
3. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm with extra vinaigrette on the side, if you like.
Recipe © 2009 The Taunton Press, Inc. All rights reserved.
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[Joan Osborne] This was a really simple recipe to make, but oh-so delicious. Steam the potatoes and process the basil vinaigrette. The vinaigrette adds so much flavor, and is delicious on the still-warm potatoes. I’ll make this again exactly as written. It’s a wonderful side dish for almost any meal.