Warm Potatoes with Basil Vinaigrette

Recipe courtesy of Fine Cooking by Abigail Johnson Dodge

1-3/4 lb. red potatoes, scrubbed          

1/2 cup packed basil leaves
1 small clove garlic       

3 Tbs. red-wine vinegar
1 Tbs. Dijon mustard   

3/4 tsp. kosher salt

Freshly ground black pepper    

2/3 cup canola oil

Steam the potatoes until tender, about 15 min. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.