Warm Potatoes with Basil Vinaigrette

Serves four.

Yields about 3/4 cup vinaigrette.

To learn more, read:
Vibrant Vinaigrettes for Quickly Cooked Vegetables
by Abigail Johnson Dodge
from Fine Cooking
Issue 21
Last Edit Date: 7/22/2011 2:16:39 PM

Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.

more about:

1-3/4 lb. small red potatoes, scrubbed
1/2 cup packed basil leaves
1 small clove garlic
3 Tbs. red-wine vinegar
1 Tbs. Dijon mustard
3/4 tsp. kosher salt
Freshly ground black pepper
2/3 cup canola oil

Steam the potatoes until tender, about 15 minutes. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 15; Carbohydrates (g): 38; Polyunsaturated Fat (g): 7; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Ben Fink

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by lenaz, 6/29/2008Basil vinaigrette came out really good! I used exact amounts of everything in the recipe, but prepared it in a little chopper/grinder. The consistency was not as smooth as it would be in food processor, but everyone like it anyway. I used it to drizzle on grilled zucchini and peppers. I'm sure it'll taste great on steamed potatoes. I'll be making them tonight.