Ingredients
1/3
cup olive or vegetable oil
2
tablespoons chopped fresh basil leaves
3
tablespoons white wine vinegar
1
teaspoon Dijon mustard
1
teaspoon salt
1 1/2
pounds small red potatoes
1/2
teaspoon salt
2
tablespoons olive or vegetable oil
1
small red bell pepper, chopped (1/2 cup)
1/2
cup pitted ripe olives
Preparation
In tightly covered container, shake all vinaigrette ingredients.
In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
In large bowl, toss potatoes, bell pepper, olives and vinaigrette.
