Italian Basil Potato Salad

24 small new red, yellow or white potatoes, scrubbed
1/2 cup extra virgin olive oil
4 cloves garlic, smashed and peeled
1 med red onion, minced
24 lg basil leaves, fresh
1/4 cup chipped fresh chives
1/4 cup Italian parsley, chopped
3 T red wine vinegar
salt and freshly ground pepper to taste

Put the potoatoes in a medium pot and cover with salted water. Cover, bring to a boil and boil until tender, but not crumbly, about 15 to 20 minutes. Cool slightly, peel if desired and slice in 1/2 inch slices. Transfer to a large bowl.

In a blender or food processor puree the remaining ingredients, except for salt and pepper. Pour over potatoes and mix well, add salt and pepper. Set aside at room temperature for at least one hour to allow the flavors to meld. Serve at room temperature.

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