Roasted potato salad with basil mayo

 One of my all time bestest summer salads with an outside BBQ kettle roast.  A family fave for Xmas dinner.

 Serves 4 to 6;  Cooking and Prep time; 1hr

Ingredients

    1 kg tiny new potatoes, unpeeled

    2 tbspn oil

    200 g button mushrooms

    ⅓ cup (50g) sun dried tomatoes, drained, sliced

    ⅓ cup (50g) pine nuts toasted

    2 tbspn basil leaves shredded
  

Basil mayo

    3 egg yolks  (use substitute for vegetarian)

    3 cloves garlic

    1 tbspn Dijon mustard

    ¼ cup (60ml) white wine vinegar

    ¾ cup (180ml) olive oil

    ⅓ tightly packed cup basil leaves shredded (chockers)

    ¼ tspn ground black pepper

Steps

    Place potatoes in baking dish, drizzle with half the oil, bake uncovered in preheated moderate (180c) oven for 45 mins.

    Heat oil in pan, cook mushrooms until browned. (4mins)

    Gently toss potatoes with mushrooms, tomatoes, pine nuts, basil and basil mayo in large bowl.

Basil mayo

    Blend or process egg yolks, garlic, mustard, and vinegar until smooth.

    With motor operating, gradually add in remaining oil, process until thick.

    Add basil and pepper, process briefly.  Makes about 2 cups.

Notes

Mayo can be made a day ahead and stored in fridge.

Source

Not So Humble Vegetables;  Womens Weekly Cookbooks