Instructions: Steam the potatoes until tender, about 15 min. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.

NOTES : Take a summery approach to steamed potatoes. A creamy basil dressing adds color and flavor to tender potatoes.

Though this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.

Serves four; yields about 3/4 cup vinaigrette.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.