Italian Potato-Basil Salad

 Ingredients
makes 8-10 servings 

• ½ cup Monini Extra Virgin Olive Oil 

• 24 small new red, yellow, or white potatoes, scrubbed (not peeled) 
• 2 cloves garlic, smashed and peeled 
• 1 medium red onion, minced 
• 12 large leaves fresh basil 
• 2 tablespoons chopped chives 

• ¼ cup freshly chopped Italian parsley 
• 3 tablespoons red wine vinegar 
• Salt and freshly ground black pepper 

Preparation 

Bring the potatoes to boil in a medium, covered pot with salted water. Boil until tender but not falling apart, about 12 minutes. Drain and let cool at least 10 minutes. When cool is enough to handle but still warm, peel the potatoes and slice them ½ inch. Transfer to large mixing bowl. To make the pesto, puree the basil, olive oil, garlic, onions, chives, parsley and vinegar in a blender or food processor. Pour over the potatoes, mix gently, and set aside for at least 1 hour to let the flavor meld. Salt and pepper to taste. Serve at room temperature.

(courtesy of Mark Strausman Executive Chef at Freds at Barneys, NY) 

PRO TIP: LETTING THE POTATOES COOL ALLOWS THE STARCH TO REABSORB AND KEEPS THEM FROM GETTING GUMMY