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Warm Potatoes with Basil Vinaigrette

Ben Fink

Yield: Yields about 3/4 cup vinaigrette.

Servings: four.

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


  • 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

Nutritional Information

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


  • 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.


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Reviews (2 reviews)

  • Noodlemama | 07/30/2014

    Absolutely love this recipe! I got it from a friend many years ago, and now I make multiple batches each summer with my basil and freeze it in 1/2 pint jars. I cut back on the oil a bit and add extra basil (I prefer it thicker). Also delicious on top of flaked tuna.

  • lenaz | 06/29/2008

    Basil 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.

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