Italian Basil Potato Salad (Preparation 30 minutes)
INGREDIENTS:
For the dressing:
2 cups packed fresh basil leaves
¾ cup freshly grated Parmesan cheese (about 3 ounces)
4 to 6 large cloves garlic, peeled
2 tablespoons white wine vinegar
½ to 1 teaspoon coarse salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
1 cup extra-virgin olive oil

For the salad:
2½ to 3 pounds Idaho potatoes (5 large or 8 to 9 medium)
1 small bulb fennel, cored, thinly sliced and chopped (about 1 cup)
½ cup finely chopped sun-dried tomatoes (2 ounces)
½ cup sliced black olives Pine nuts or chopped walnuts for garnish (optional)

PREPARATION:
In a food processor, combine the first 6 ingredients (basil through black pepper); pulse to finely 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 dressing aside.

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 into ½-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 sixteen ½-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.