Yield: 16 1/2-cup servings (about 8 cups of salad) Calories: 235 Sodium: 237 mg Fat: 16 g Protein: 4.5 g Cholesterol: 4 mg
For the dressing
2 cups Packed fresh basil leaves
3/4 cup Freshly grated parmesan cheese (about 3 ounces)
4-6 Large cloves garlic, peeled
2 Tbsp White wine vinegar
1/2 - 1 tsp Coarse salt (or to taste)
1/2 tsp Freshly ground black pepper (or to taste)
1 cup Extra virgin olive oil
For the salad
2 1/2 - 3 lbs. Idaho potatoes (5 large or 8-9 medium)
1 Small bulb fennel, cored, thinly sliced and chopped (about 1 cup)
1/2 cup Finely chopped sun-dried tomatoes (2 ounces)
1/2 cup Sliced black olives
Pine nuts or chopped walnuts for garnish (optional)
In a food processor, combine the first 6 ingredients (basil through black pepper); pulse to finely chop. With the processor on, drizzle in the olive oil to make a creamy, bright green sauce. (Alternatively, combine all ingredients in a blender and process until smooth.) Set dressing aside.
Over high heat, bring a large pot of water (salted with 1 tablespoon coarse salt, if desired) to a boil. While waiting for the water to boil, cut the potatoes into 1/2-inch cubes (do not peel potatoes). Drop potatoes into the boiling water and cook, loosely covered, for 6 minutes, until a knife can pierce the potato easily, but cubes are still firm. Drain potatoes and place them back in the pot.
Using a wooden spoon, gently stir in the basil dressing. Add the sun-dried tomatoes, olives and chopped fennel.
Serve warm or at room temperature, garnished with pine nuts or chopped walnuts, if desired. For a nice presentation, serve the salad in "cups" made from radicchio leaves.