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1
Basil Oil:.
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2
Combine two cups fresh basil leaves and one cup canola oil or olive oil in bowl.
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3
Using an immersion blender, blend mixture until smooth.
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4
In small saucepan, simmer basil oil for about 5 minutes, or just long enough for basil to infuse.
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5
(You are not cooking the basil merely heating it to release the flavor.)
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6
Set aside to cool.
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7
Basil oil can be prepared up to 24 hours in advance.
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8
Transfer prepared basil oil to squeeze bottle.
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9
Refrigerate leftover dressing.
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10
It will last about two weeks.
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11
Roasted garlic and onion:.
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12
Cut onion in half, leave unpeeld and cut garlic cloves in half, unpeeled.
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Place in small bowl, drizzle a little bit of oil and toss lightly.
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14
Transfer onion and garlic to oven.
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15
Roast for about 15 minutes at 375 degrees.
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16
Set aside to cool.
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17
Once cooled, remove skin and mince garlic and chop the onion.
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18
Potatoes:.
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Meanwhile, in large pot of water, add the potatoes, and bring water to boil.
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Boil potatoes until they are fork tender.
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21
Drain and rinse with cold water to halt cooking process.
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22
Set aside to cool.
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23
In large serving bowl combine the potatoes, garlic, onion , salt, white pepper, lemon zest and 1/4 cup of basil-oil dressing.
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Toss gently to coat potatoes with basil-oil and other ingredients, breaking up potatoes to small chunks and adding more basil-oil if desired.
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25
Cover serving bowl and chill for at least 3 hours or until potato salad is very cold.
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26
Before serving, adjust seasoning if necessary.
