Recipes and Cooking Basil & Olive Potatoes 4.5 (4) Rethink potato salad. In this fresh take, chunky potatoes and peppers are slathered with a warm basil dressing and tossed with green olives. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 17, 2015 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 pound small new potatoes, quartered ⅓ cup canola oil 1 ½ cup fresh basil leaves 3 cloves garlic, minced ⅓ cup white wine vinegar 2 tablespoon lemon juice 2 tablespoon mayonnaise ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 large yellow sweet peppers 1 cup green Castelvetrano olives or other green olives, pitted 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. Print Nutrition Facts (per serving) 180 Calories 11g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 180 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 305mg 13% Total Carbohydrate 19g 7% Total Sugars 2g Protein 2g Vitamin C 101.9mg 510% Calcium 33mg 3% Iron 1mg 6% Potassium 512mg 11% Folate, total 34.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.