Potato, squash and tomato salad with basil oil

Name: Potato, squash and tomato salad with basil oil recipe
Yield: 6
Ingredients: 2 cups basil leaves, plus extra to serve; 150ml extra virgin olive oil; 1 small garlic clove, crushed; 1 tsp each dried mint & ground coriander; 1 tsp Dijon mustard; 1 eschalot, finely chopped; 1/4 cup (60ml) red wine vinegar; 300g mixed cherry tomatoes; 1 small zucchini, thinly sliced; 2 yellow squash, sliced; 700g desiree potatoes, peeled, cut into 5cm pieces; 2 tbs pine nuts, toasted, to serve

Rate now

https://healthimprovements.info/recipes/potato-squash-tomato-salad-basil-oil-recipe/k0z3su7b

Jump to recipe

by Phoebe Wood

Jan 10, 2020

This light potato salad changes the game with basil oil, something we've realised we can't live without.

2 cups basil leaves, plus extra to serve
150ml extra virgin olive oil
1 small garlic clove, crushed
1 tsp each dried mint & ground coriander
1 tsp Dijon mustard
1 eschalot, finely chopped
1/4 cup (60ml) red wine vinegar
300g mixed cherry tomatoes
1 small zucchini, thinly sliced
2 yellow squash, sliced
700g desiree potatoes, peeled, cut into 5cm pieces
2 tbs pine nuts, toasted, to serve

Method

1.

Blanch basil in salted boiling water for 10 seconds, rinse and drain well. Place basil and oil in a food processor, whiz until finely chopped. Strain through a fine sieve into a bowl.
2.

Place garlic, dried mint, ground coriander, mustard, eschalot, vinegar and 2 tbs basil oil in a bowl. Whisk to combine and season. Place tomatoes, zucchini and squash in a bowl and drizzle over dressing. Set aside to marinate.
3.

Place potato in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 20-25 minutes until tender. Drain and cool completely. Break the cooled potato apart a little, then add to the salad. Drizzle with remaining basil oil, season, and spoon onto a serving dish. Scatter with pine nuts and extra basil and serve immediately.