Summer Country Salad with Basil

By akselden

Ingredients

• 2 1/2 pounds red-skinned new potatoes, quartered
• 1/2 cup Balsamic or other red-wine vinegar
• 1 tablespoon Dijon style mustard
• 1/4 cup chopped fresh basil leaves
• 1/4 cup olive oil
• Coarse Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon finely chopped shallots
• 2 tablespoons coarsely chopped
• Italian parsley
• 2 tablespoons slivered fresh basil

Preparation

Step 1

1. Bring a large pot of water to a boil. Add potatoes and cook 15-20 minutes or until tender. Drain; place in a bowl.
2. While potatoes are cooking, combine vinegar, mustard and the chopped basil in a food processor. Process for 15 seconds. With motor running, add the oil slowly through the feed tube. Pour mixture over the potatoes. Add salt and pepper to toss well.
3. Fifteen minutes before serving, toss in the shallots, parsley and slivered basil. Serve at room temperature.