Italian Basil Idaho® Potato Salad | Idaho Potato Commission

Ingredients

• For the dressing
• 2 cups Packed fresh basil leaves
• 3/4 cup Freshly grated parmesan cheese (about 3 ounces)
• 4-6 Large cloves garlic, peeled
• 2 Tbsp White wine vinegar
• 1/2 - 1 tsp Coarse salt (or to taste)
• 1/2 tsp Freshly ground black pepper (or to taste)
• 1 cup Extra virgin olive oil
• For the salad
• 2 1/2 - 3 lbs. Idaho potatoes (5 large or 8-9 medium)
• 1 Small bulb fennel, cored, thinly sliced and chopped (about 1 cup)
• 1/2 cup Finely chopped sun-dried tomatoes (2 ounces)
• 1/2 cup Sliced black olives
• Pine nuts or chopped walnuts for garnish (optional)