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Warm Potatoes with Basil Vinaigrette

Though this dressing can be whisked by hand, a food processor renders it a wonderful shade of green.–Fine Cooking

Warm Potatoes with Basil Vinaigrette Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Serves four

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

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.
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