Basil and Olive Potatoes

[VEGETARIAN]

Makes 10 servings

• 2 lb. small new potatoes, quartered
• ⅓ cup canola oil
• 1½ cups fresh basil leaves
• 3 cloves garlic, minced
• ⅓ cup white wine vinegar
• 2 Tbsp. lemon juice
• 2 Tbsp. mayonnaise
• ½ tsp. salt
• ½ tsp. black pepper
• 2 large yellow sweet peppers
• 1 cup pitted green olives

DIRECTIONS

In a large pot cook potatoes in boiling salted water, covered, 10 minutes or just until tender; drain. Meanwhile, for dressing, in a small saucepan combine oil, ½ cup of the basil, and the garlic; cook over medium-low heat 5 minutes. Remove and discard basil from oil. In a blender combine garlic oil and the next five ingredients (through black pepper). Cover and blend until smooth. Transfer potatoes to a serving bowl. Pour dressing over potatoes; gently toss to coat. Cover and set aside.

Grill sweet peppers, covered, over medium heat 7 to 10 minutes or until charred, turning occasionally. Cool slightly. Halve peppers; remove stems and seeds. Cut into large pieces. Add grilled pepper pieces and olives to potatoes; toss to coat. Add the remaining basil and toss again. Serve warm or at room temperature.

Per serving 180 cal., 11 g fat (1 g sat. fat), 1 mg chol., 305 mg sodium, 19 g carb., 3 g fiber, 2 g sugars, 2 g pro.