Using lemon basil instead of Italian basil will give this salad extra kick.
6-8 cups cubed red potatoes
3-4 cloves garlic (or garlic scapes)
1/3 cup tightly packed fresh basil
½ teaspoon salt
1 teaspoon lemon zest
3-4 tablespoons extra-virgin olive oil
3-4 tablespoons freshly squeezed lemon juice
Wash, scrub and cut potatoes. Place potatoes in large pot of boiling water. Cook 10-12 minutes or until tender. While potatoes are cooking, place garlic, basil, salt and lemon zest on cutting board. Chop together to a paste-like consistency. Combine paste with oil and lemon juice. Set aside. Drain potatoes and let cool. Pour dressing over slightly warm potatoes. Toss gently. Serve immediately or chill to serve later.
From Feeding the Whole Family, Sasquatch Books, 2008