Potato Salad with Basil Oil - Kraft Recipes Top
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Potato Salad with Basil Oil

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  • 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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