Potato Salad Italian Style

3 lbs. small red potatoes
salt and pepper
1 tbsp. vinegar
1/4 cup fresh basil
1 tbsp. Dijon mustard
1/4 cup fresh parsley
3 cloves garlic
1/3 cup parmesan cheese
3 egg yolks*
1/4 cup pinons (pine nuts, or slivered almonds)
1 1/2 cups olive or canola oil

Cook potatoes in salted water until just tender (about 20 minutes). Drain and cool.

In blender, mix vinegar (cider or white wine), mustard and minced garlic until smooth, then add yolks and blend again.

Slowly add oil, with blender running. When thickened, season with salt and freshly ground pepper, chopped basil (or 1 tablespoon dried) and parsley (stemmed and chopped). Blend until smooth.

Add freshly grated Parmesan; blend well.

Depending on size of potatoes, halve or quarter them.

In bowl, fold mayonnaise into potatoes. Lightly toast pinons (pine nuts, or slivered almonds) and sprinkle over salad.

NOTE: Garnish with fresh basil or parsley or try tarragon in stead of basil and decorate with chives or nasturtiums.

* Editor's note:
Cooking Egg Yolks for Use in Recipes
Source: American Egg Board

The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.