Italian Potato Salad
For the dressing:
2 cups packed fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
4 to 6 large cloves garlic, peeled
2 tablespoons white wine vinegar
1/2 to 1 teaspoon coarse salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1 cup extra-virgin olive oil
For the salad:
2 1/2 to 3 pounds Idaho potatoes (5 large or 8 to 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)
In a food processor, combine the first six ingredients (basil through
black pepper); pulse to a fine chop. With the processor on, drizzle in
the olive oil to make a creamy, bright-green sauce. (Alternatively,
combine all ingredients in a blender and process until smooth.) Set
Over high heat, bring a large pot of water (salted with 1 tablespoon
coarse salt, if desired) to a boil. While waiting for the water to boil,
cut the potatoes into1/2-inch cubes (do not peel potatoes). Drop
potatoes into the boiling water and cook, loosely covered, for 6
minutes, until a knife can pierce the potato easily, but cubes are still
firm. Drain potatoes and place them back in the pot.
Using a wooden spoon, gently stir in the basil dressing. Add the
sun-dried tomatoes, olives and chopped fennel.
Serve warm or at room temperature, garnished with pine nuts or chopped
walnuts, if desired. For a nice presentation, serve the salad in "cups"
made from radicchio leaves.
Makes 16 1/2-cup servings (about 8 cups of salad).
Nutrition information per serving: about 235 cal., 4 mg chol., 237 mg
sodium, 4.5 g pro., 16 g fat, 21 g carbo.