- make this recipe
- user reviews (2)
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Nonstick cooking spray
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2 1/2
pounds Yukon gold, Yellow Finn, or russett potatoes
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2
tablespoons olive oil
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1/4
cup olive oil
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1/2
cup lightly packed, fresh basil leaves
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4
cloves garlic, halved
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1
teaspoon finely shredded lemon peel
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3
tablespoons lemon juice
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1
tablespoon Dijon-style mustard
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1
teaspoon salt
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1/4
teaspoon pepper
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1/2
cup chopped shallots
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1/2
cup roasted red sweet pepper, cut into thin strips
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1/4
cup slivered, fresh basil leaves
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1/4
cup finely shredded Parmesan cheese
1. Spray a shallow 15x10x2-inch roasting pan with nonstick spray coating. Scrub potatoes, peel if desired. Cut potatoes into 1-inch wedges or cubes. Toss with the 2 tablespoons olive oil. Place in prepared pan. Roast, uncovered, in a 425 degree F oven for 35 to 40 minutes or until just tender and lightly browned, stirring about 20 minutes.
2. Meanwhile, in a blender container combine the 1/4 cup olive oil, the 1/2 cup basil, garlic, lemon peel, lemon juice, mustard, salt, and pepper. Cover and blend until nearly smooth. In a large bowl toss with hot potatoes; stir in shallots and pepper strips. Let stand at room temperature for 1/2 hour. Sprinkle with the 1/4 cup slivered basil and Parmesan cheese just before serving. Store any leftover salad, covered, in the refrigerator. Makes 8 servings.
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made this twice over Memorial Day weekend. Once to bring to a party and once for us at home with dinner. It was a hit both times. The dressing is so tangy and fresh tasting with the basil and lemon juice. I used twice the amount of basil and the first batch I omitted the red pepper just because I didn't have any. Either way it's a tasty and different potato salad.
5/31/2011 08:53:34 AM Report AbuseLooks so yummy, can't wait to try.
7/22/2010 09:37:08 PM Report Abuse