Warm Potatoes with Basil Vinaigrette

Although this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a wonderful shade of green.

• 1-3/4 lb. small red potatoes, scrubbed
• 1/2 cup packed basil leaves
• 1 small clove garlic
• 3 Tbs. red-wine vinegar
• 1 Tbs. Dijon mustard
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• 2/3 cup canola oil

Steam the potatoes until tender, about 15 minutes. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.