New Potato Salad With Basil Dressing
|Small new potatoes||500 Gram|
|Pine nuts||2 Tablespoon|
|Cucumber||1 , sliced|
|Chopped fresh basil||2 Teaspoon|
|For basil dressing|
|Basil leaves||1 Cup (16 tbs), loosely packed|
|Garlic||2 Clove (10 gm), crushed|
|Pine nuts||2 Tablespoon, toasted|
|Grated parmesan cheese||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Light sour cream||1⁄4 Cup (4 tbs)|
Boil or steam potatoes until tender.
Drain, place in salad bowl.
Place pinenuts (those for Dressing as well) on oven tray, toast in moderate oven 5 to 8 minutes, add the 2 tablespoons pinenuts to potatoes with cucumber, pour Dressing over, toss lightly.
Sprinkle with basil.
Basil Dressing: Combine basil, garlic, toasted pinenuts and parmesan cheese in processor, process until smooth, add mayonnaise and sour cream, process until smooth.