Basil & Olive Potatoes

Rethink potato salad. In this fresh take, chunky potatoes and peppers are slathered with a warm basil dressing and tossed with green olives.

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4.5 by 3 people

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  • Makes: 10 servings
  • Start to Finish: 40 mins

Basil & Olive Potatoes

Directions

  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.
  2. 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.
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Nutrition Facts (Basil & Olive Potatoes)

  • Per serving:
  • 180 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 1 mg chol. ,
  • 305 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 2 g pro.

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