Recipe by COOKGIRl
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!
Top Review by bluemoon downunder
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.
- 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
- 1⁄4 teaspoon white pepper
- 1⁄2 tablespoon lemon zest, finely minced
Directions See How It's Made
- Basil Oil:.
- 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.
- Roasted garlic and onion:.
- 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.
- Roast for about 15 minutes at 375 degrees. Set aside to cool. Once cooled, remove skin and mince garlic and chop the onion.
- 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.
- 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.
- Cover serving bowl and chill for at least 3 hours or until potato salad is very cold. Before serving, adjust seasoning if necessary.