by MadisonMayberry
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A&M's Testing Notes:
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1 1/2 pound fingerling potatoes Ask a question about this ingredient
1 tablespoon cider vinegar Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 cup fresh basil leaves Ask a question about this ingredient
1 tablespoon lime juice Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
2 tablespoons grated Parmesan cheese Ask a question about this ingredient
2 tablespoons honey mustard Ask a question about this ingredient
2 tablespoons 2% Greek yogurt or mayonnaise Ask a question about this ingredient
*Place potatoes in a large pot with enough salted water to fully cover the potatoes. Bring water to boiling and continue to cook potatoes for 10 to 15 minutes, until fork tender. Transfer potatoes to a strainer and rinse with cold water to stop the cooking process.
Ask a question about this step*Transfer strained potatoes to a large zip top bag with the cider vinegar and kosher salt. Shake to evenly coat and refrigerate for at least 1 hour, up to one day.
Ask a question about this step*Meanwhile, prepare the dressing. In a food processor or blender, combine the basil leaves, lime juice, olive oil, Parmesan cheese, honey mustard, and Greek yogurt or mayonnaise. Process or blend until creamy.
Ask a question about this step*Place the refrigerated potatoes in the food processor, with the dressing, and pulse until potatoes are coarsely chopped but not blended. Transfer to serving bowl and sprinkle with salt and black pepper.
Ask a question about this step
