Italian Basil Idaho® Potato Salad | Idaho Potato Commission
In a food processor, combine the first 6 ingredients (basil through black pepper); pulse to finely chop. With the processor on, drizzle in the olive oil to make a creamy, bright green sauce....
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Cooking tools:
- Food processor
- Blender
- Grater
- Pot
- Chef's knife
- Cutting board
- Stove
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 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
- 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)
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