WARM POTATO TOSS WITH SUN-DRIED TOMATO VINAIGRETTE

By jarren

Ingredients

• Salad:
• 2 lbs small nugget potatoes (unpeeled)
• 1/3 cup slivered fresh basil, divided
• 1/2 cup grated Asiago cheese
• Vinaigrette:
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp each salt and pepper
• 1/4 cup slivered drained sun dried tomatoes
• 1 garlic clove, minced

Preparation

Step 1

Salad:

Scrub potatoes. Cook in large pot of boiling water for 15-20 minutes or until just tender; drain, reserving 1 tbsp potato water for vinaigrette. Put potatoes in large bowl

Vinaigrette:

In small bowl, whisk together reserved potato water, vinegar, mustard, salt and pepper. Gradually whisk in oil. Whisk in sun dried tomatoes and garlic. Drizzle over warm potatoes; toss gently to coat. Add salt and pepper to take. Transfer to platter; sprinkle with cheese and remaining basil. Serve warm.