Warm Potato Salad

Ingredients

2 pounds baby or new potatoes

1 teaspoon kosher salt

Water, to cover

¼ of a red onion, sliced thinly into half moons

1 large handful (about ¼ cup packed) fresh basil leaves, cut into chiffonade

3 tablespoons lemon-infused olive oil

1 - ½ teaspoons white balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon whole grain mustard

pinch sea salt

fresh cracked black pepper, to taste (optional)

Directions

Place whole baby potatoes in a large saucepan and cover with water. Cover with lid and bring to a boil over high heat. Reduce heat to medium and add kosher salt. Simmer until potatoes are tender - about 10 minutes. Drain potatoes and cut into halves or quarters, depending on the size of the potatoes.
Combine lemon olive oil, white balsamic vinegar, Dijon mustard, whole grain mustard and sea salt in a small bowl. Whisk until combined.
In a large bowl toss the potatoes, sliced onion and fresh basil. Pour dressing over and gently toss to coat the potatoes evenly.
Let sit at least 30 minutes to let the flavors meld.
Serve at room temperature for best results.

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