Basil And Olive Potatoes

• 2 pounds small new potatoes quartered
• 1/3 cup canola oil
• 1 1/2 cups fresh basil leaves
• 3 cloves garlic minced
• 1/3 cup white wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 sweet peppers large yellow
• 1 cup Castelvetrano olives green, or other green olives, pitted

1. Add potatoes to a large pot and cover with cold water. Salt the water and bring to boiling; reduce heat. Cover and cook for 10 minutes or until just tender. Meanwhile, place oil, 1/2 cup basil, and garlic in a small saucepan over medium-low heat while potatoes cook. Drain potatoes and set aside. Remove oil from heat and remove basil. In a blender combine the oil, vinegar, lemon juice, mayonnaise, salt, and pepper. Cover and blend until smooth. Transfer potatoes to serving bowl. Pour dressing over potatoes and gently toss to coat; cover and set aside.
2. Heat a gas or charcoal grill over medium heat. Add yellow peppers to grill rack. Cover and grill for 7 to 10 minutes or until charred, turning occasionally. Remove and cool slightly. Halve peppers, removing stems and seeds. Cut into large pieces. Add to potato mixture along with olives. Toss in remaining 1 cup basil. Serve warm or at room temperature.
3. Per serving: 180 kcal cal., 11 g fat (1 g sat. fat, 4 g polyunsaturated fat, 6 g monounsatured fat), 1 mg chol., 305 mg sodium, 19 g carb., 3 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

potatoes, canola oil, fresh basil, garlic, white wine vinegar, lemon juice, mayonnaise, salt, freshly ground pepper, sweet peppers, castelvetrano olives

Taken from www.yummly.com/recipe/Basil-and-Olive-Potatoes-1180871 (may not work)