Roasted Red Potato Salad with Deep Woods Dressing

Roasted Red Potato Salad with Deep WoodsDressing
Serves: 6[printable recipe]

Ingredients:
8 red potatoes - unpeeled, scrubbed and cubed (about 2 ½ pounds)3 tablespoonsbutter, meltedsalt and pepper
Dressing:
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons basil olive oil 

¼ cup chopped fresh basil
Directions:
Preheat oven to 400 degrees F.Toss the cubed potatoes withthe melted butter until coated, and then spread them evenly on a bakingsheet.  Place them into the oven.  Roast for 20-30 minutes, or until potatoesare browned and crisp.
In a small bowl, whisk together thevinegar, mustard, garlic, salt, and pepper, then slowly whisk in the basil oil. Pour about ½ of the dressing onto the hot potatoesand toss to coat, allowing the vinaigrette to soak into the flesh of thepotatoes. Taste, adding more dressing as desired. Season with additional saltand pepper, to taste.
Just before serving, addchopped fresh basil and stir gently to incorporate.
This potato salad is best whenserved warm or at room temperature.
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