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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Basil & Olive Potatoes
Directions
- 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.
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.