Ingredients:

• 1 pound small purple potatoes
• 1 pound fingerling potatoes
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1 1/2 teaspoon dijon mustard
• Lots of freshly ground pepper
• 2 large garlic cloves, peeled and finely minced
• Pinch of red pepper flakes
• A small handful (about 10 leaves) fresh basil leaves, chiffonade (Need a tutorial on chiffonade?  See here.)

Instructions:

1. Scrub and wash potatoes. Place in a large pot and cover with water. Bring to a simmer. Cook until potatoes are tender. Drain and rinse potatoes with cool water and allow to cool until they are cool enough to hold.
2. Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.
3. When the potatoes are cool enough to handle, cut into large chunks and place in a pretty bowl.
4. Whisk the dressing well and pour over the still warm potatoes. Very gently toss to coat the potatoes. Taste at this point and determine if it needs more vinegar, oil, salt and/or pepper.
5. Place in the refrigerator to chill.
6. When ready to serve, add basil and toss gently again.

Yields 6-8 servings

Allergens:

• This recipe is dairy free.
• This recipe is egg free.
• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegan.
• This recipe is vegetarian.

Nutrition Information:

Photographs: