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Potato Salad with Basil Oil

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 35 min
Category: Side Dishes Sub Category: Other

what you need
  • 1 cup (packed) whole fresh basil leaves plus 3 Tbsp. thinly sliced fresh basil, divided
  • 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 2 1/2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. Dijon mustard
  • 1/4 cup chopped red onion
  • 2 lb. medium Yukon Gold potatoes, peeled
make it
Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil, process until basil is very finely chopped. Transfer to small bowl and season with salt.

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 Tbsp. olive oil. Stir in red onion and 3 Tbsp. thinly sliced basil. Season dressing with salt and pepper.

Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium and simmer until tender, about 17 minutes. Drain. Let stand until just cool enough to handle.

Cut potatoes into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.
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