3 lbs. small red potatoes
Salt and pepper
1 Tbsp. vinegar
1/4 cup fresh basil
1 Tbsp. Dijon mustard
1/4 cup fresh parsley
3 cloves garlic
1/3 cup Parmesan cheese
3 egg yolks
1/4 cup pine nuts
1 1/2 cups olive or canola oil
Cook potatoes in salted water until just tender (about 20 minutes). Drain and cool. In blender, mix vinegar (cider or white wine), mustard and minced garlic until smooth, then add yolks and blend again. Slowly add oil, with blender running. When thickened, season with salt and freshly ground pepper, chopped basil (or 1 tablespoon dried) and parsley (stemmed and chopped). Blend until smooth. Add freshly grated Parmesan; blend well. Depending on size of potatoes, halve or quarter them. In bowl, fold mayonnaise into potatoes. Lightly toast piñones (pine nuts, or slivered almonds) and sprinkle over salad. NOTE: Garnish with fresh basil or parsley. Or try tarragon instead of basil and decorate with chives.
