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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Summer Italian Basil Potato Salad


Salad Dressing:

  • 2 cups fresh basil leaves
  • 3/4 cup fresh Parmesan cheese grated (about 3 oz)
  • 4 to 6 large cloves garlic, peeled
  • 2 tablespoons white wine vinegar
  • 1/2 to 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil


Potato Salad:

  • 2 1/2 to 3 pounds white or yukon potatoes (5 large or 8 to 9 medium)
  • 1 small bulb fennel, cored, thinly sliced and diced (about 1 cup)
  • 1/2 cup finely chopped sun-dried tomatoes (2 ounces)
  • 1/2 cup sliced black olives
  • Pine nuts or chopped walnuts for garnish (optional)


For the dressing: Using a food processor, combine the first 6 ingredients (basil through black pepper); pulse to finely chop. With the processor on, drizzle in the olive oil to make a creamy sauce. Alternatively, combine all ingredients in a blender and process until smooth. Set dressing aside.

Cook potatoes first: Over high heat, bring a large pot of water (salted with 1 tablespoon coarse salt, if desired) to a boil. While waiting for the water to boil, cut the potatoes into 1/2-inch cubes (do not peel potatoes). Drop potatoes into the boiling water and cook, loosely covered, for 6 minutes, until a knife can pierce the potato easily but cubes are still firm. Drain potatoes and place them back in the pot.

Using a wooden spoon, gently stir in the basil dressing. Add the sun-dried tomatoes, olives and chopped fennel.

Serve warm or at room temperature, garnished with pine nuts or chopped walnuts, if desired. For a nice presentation, serve the salad in ‘cups’ made from radicchio leaves.

Makes sixteen 1/2-cup servings (about 8 cups of salad).
Recipe Source: from Idaho Potato Commission.

Italian food, gourmet food, Italian recipes

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