Basil Parmesan Potato Salad



This past Saturday I went to our local Farmers Market to pick up a CSA share for a friend that was not able to pick it up herself {Thank You Tammy}.  This is not just any CSA where you go and pick up your basket.  This CSA gives you an empty basket (the size of the basket depends on the size share you purchased) and you get to fill the basket with the vegetables you choose.   How cool is that?!  All of their vegetable were so beautiful it was hard to decide!  They had 2 different types of fingerling potatoes, regular and red.  I just went with the regular.  They also had some beautiful basil which was a must have!  I filled my basket with so many great vegetables!  I could go on forever about their selection and how great it was but I will stop here!

I wanted to make something special with these fingerling potatoes.  Sure, I could have crisped them up in a saute pan with some garlic, butter and seasoning, but I had better plans for these beauties!  I wanted to make a potato salad of sorts that would be safe in the heat of the outdoors.  I hope you make and enjoy this recipe over the holiday weekend.

Miranda 2






Basil Parmesan Potato Salad
A very delicious potato salad that's safe to remain in the heat of the summer.
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  1. 1 1/2 lbs. fingerling potatoes
  2. 1/2 cup fresh basil leaves
  3. 1 clove garlic, roughly chopped
  4. 1/4 cup parmesan cheese
  5. 1/3 to 1/2 cup extra virgin olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. salt
  8. 1/2 tsp. pepper
  1. Rinse potatoes under cold water. Add the potatoes to a medium pot and add enough water cover the potatoes completely. Set the pot on burner on high heat. Once the pot comes to a boil add a pinch of salt and boil the potatoes for 15-20 minutes.
  2. While the potatoes are boiling. Add the garlic and parmesan cheese to a blender. Pulse the blender 2 to 3 times. Add the basil and 1/3 cup of the olive oil. Pulse 4 times. Add the lemon juice, salt and pepper. Blend on low speed for just a few seconds or until the sauce comes together. I didn't want mine super blended.
  3. Add the sauce to the bottom of a large mixing bowl.
  4. Drain the potatoes and let them cool until you are able to handle them. Cube the larger potatoes into 2 inch pieces. I left some of the smaller ones whole.
  5. Add the potatoes to the bowl with the sauce and toss to coat. Refrigerate for 1 to 2 hours. Serve Cold or at room temperature. Store any leftovers in the refrigerator for up to two days.
Adapted from Me
Adapted from Me
Miranda's Kitchen

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