Basil and Olive Potatoes

By courtneyepowell

Ingredients

• 2 pounds small new potatoes, quartered
• 1/3 cup canola oil
• 1 1/2 cups fresh basil leaves
• 3 cloves garlic, minced
• 1/3 cup white wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large yellow sweet peppers
• 1 cup green Castelvetrano olives or other green olives, pitted

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

Add potatoes to a large pot and cover with cold water. Salt the water and bring to boiling; reduce heat. Cover and cook for 10 minutes or until just tender.

Meanwhile, place oil, 1/2 cup basil, and garlic in a small saucepan over medium-low heat while potatoes cook. Drain potatoes and set aside. Remove oil from heat and remove basil. In a blender combine the oil, vinegar, lemon juice, mayonnaise, salt, and pepper. Cover and blend until smooth. Transfer potatoes to serving bowl. Pour dressing over potatoes and gently toss to coat; cover and set aside.

Heat a gas or charcoal grill over medium heat. Add yellow peppers to grill rack. Cover and grill for 7 to 10 minutes or until charred, turning occasionally. Remove and cool slightly. Halve peppers, removing stems and seeds. Cut into large pieces. Add to potato mixture along with olives. Toss in remaining 1 cup basil. Serve warm or at room temperature.