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    You are in: Home / Recipes / Voila Potato Salad With Basil-Oil Dressing Recipe
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    Voila Potato Salad With Basil-Oil Dressing

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Cookgirl's Note:

    My weekly trip last weekend to the farmers' market was the inspiration for this potato salad. I borrowed the basil-oil dressing idea from a local restaurant that serves the dressing on mashed potatoes. Experiment with heirloom or specialty potatoes that are available where you live: Yukons, fingerlings, Klondike Rose, etc. Another star is born!

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    Units: US | Metric

    • 1 lb specialty potato, preferably waxy fleshed, peeled, cut into uniform large chunks
    • 1/3 cup fresh basil oil, to taste (recipe follows)
    • 2 -3 elephant garlic cloves, roasted
    • 1 medium size roasted walla walla onion (about 1/2 cup)
    • oil, for roasting
    • salt
    • 1/4 teaspoon white pepper
    • 1/2 tablespoon lemon zest, finely minced


    1. 1
      Basil Oil:.
    2. 2
      Combine two cups fresh basil leaves and one cup canola oil or olive oil in bowl. Using an immersion blender, blend mixture until smooth. In small saucepan, simmer basil oil for about 5 minutes, or just long enough for basil to infuse. (You are not cooking the basil merely heating it to release the flavor.) Set aside to cool. Basil oil can be prepared up to 24 hours in advance. Transfer prepared basil oil to squeeze bottle. Refrigerate leftover dressing. It will last about two weeks.
    3. 3
      Roasted garlic and onion:.
    4. 4
      Cut onion in half, leave unpeeld and cut garlic cloves in half, unpeeled. Place in small bowl, drizzle a little bit of oil and toss lightly. Transfer onion and garlic to oven.
    5. 5
      Roast for about 15 minutes at 375 degrees. Set aside to cool. Once cooled, remove skin and mince garlic and chop the onion.
    6. 6
    7. 7
      Meanwhile, in large pot of water, add the potatoes, and bring water to boil. Boil potatoes until they are fork tender. Drain and rinse with cold water to halt cooking process. Set aside to cool.
    8. 8
      In large serving bowl combine the potatoes, garlic, onion , salt, white pepper, lemon zest and 1/4 cup of basil-oil dressing. Toss gently to coat potatoes with basil-oil and other ingredients, breaking up potatoes to small chunks and adding more basil-oil if desired.
    9. 9
      Cover serving bowl and chill for at least 3 hours or until potato salad is very cold. Before serving, adjust seasoning if necessary.

    Ratings & Reviews:

    • on April 09, 2011


    • on November 05, 2005


      Love garlic, love onions, absolutely adored the blend of flavours in this recipe: one I’ll be making many times in the future! I wasn’t sure about what elephant garlic or walla walla onions were, so I used ordinary garlic and onion, but I did roast them. I’ll hunt those out for next time when there is less time urgency! I was making this for the Zaar World Tour! I made the Basil Oil using olive oil. What a fabulous oil! If you love basil, you’ve just got to try this recipe. And it’s so low in fat: what a bonus! Thank you Cookgirl, for another fabulous recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2005


      Fabulous! I first had the warm potatoes with the lemon and warm basil oil and it was wonderful. Then, having it cooled--also wonderful. And the basil oil by itself deserves 10 stars. Thanks, CG!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Voila Potato Salad With Basil-Oil Dressing

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 101.4
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8.2 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 3.1 g
    Sugars 2.1 g
    Protein 2.7 g

    The following items or measurements are not included:

    basil oil

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