Potato Salad with Basil Vinaigrette Recipe
- Servings: 4
This potato salad pairs perfectly with Pork Cutlets with Berry Sauce for a complete meal.
Featured in Rachael Ray's Meals in Minutes.
Ingredients
For Potato Salad
- 1 ½-2 pounds halved baby yellow or white potatoes or quartered small potatoes
- Salt
- 12-16 ounces, ¾-1 pound thin broccolini chopped or thin green beans cut into thirds
- 1 pint cherry tomatoes, halve them
- A handful of basil, torn
Dressing
- 2 small or 1 large clove garlic, crushed
- 1 shallot, coarsely chopped
- 1 teaspoons chili flakes or hot sauce
- Juice of ½ small lemon
- 3 Tablespoons tomato vinegar or red wine vinegar
- About ½ cup EVOO
- 5-6 leaves of basil, torn
- Salt to taste
Directions
Prep potatoes, broccolini or green beans and tomatoes and place potatoes in a pot and cover with water, bring to boil.
Once boiling add salt and cook to tender 12-15 minutes, add broccolini or green beans in last 2-3 minutes when potatoes are almost done.
Drain and place in a large bowl with basil and tomatoes.
Place ingredients for dressing except EVOO in food processor and pulse a few times then stream in the oil, adjust seasoning.
Add to potatoes and toss.
