Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.
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):
25, Fat Calories
230, Saturated Fat
5, Monounsaturated Fat
38, Polyunsaturated Fat
Photo: Ben Fink