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
1 1/2 cups olive or canola oil

Cook potatoes in salted water until just tender (about 20 min utes). 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 Parme san; blend well. Depending on size of potatoes, halve or quar ter 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