Potato Salad with Basil Oil

1. 1

   Blanch whole basil leaves in boiling water for 1 minute; drain.

2. 2

   Run under cold water; drain and squeeze out any excess water.

3. 3

   Place basil in kitchen towel and squeeze out water.

4. 4

   Transfer basil to processor.

5. 5

   Add 1/2 cup oil; process until basil is very finely chopped.

6. 6

   Transfer to small bowl and season with salt.

7. 7

   DO AHEAD Basil oil can be made 2 days ahead.

8. 8

   Cover and chill.

9. 9

   Bring to room temperature before using.

10. 10

    Whisk vinegar and mustard in small bowl to blend.

11. 11

    Gradually whisk in remaining 2 tablespoons olive oil.

12. 12

    Stir in red onion and 3 tablespoons thinly sliced basil.

13. 13

    Season dressing to taste with salt and pepper.

14. 14

    Place potatoes in large saucepan.

15. 15

    Add enough water to cover potatoes by 1 inch.

16. 16

    Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes.

17. 17

    Drain.

18. 18

    Let potatoes stand until just cool enough to handle.

19. 19

    Cut into 3/4-inch cubes and place in large bowl.

20. 20

    Drizzle dressing over warm potatoes and toss gently to coat.

21. 21

    Pour basil oil over potatoes; toss gently to coat.

22. 22

    Serve potato salad warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.