Good Recipes from Friendly Eaters
Dish of the Week: Tomato-Potato Salad with Basil
cinnamonspiceandeverythingnice.com
4 to 6 red potatoes (about 1 lb), cut into 1/4-inch-thick slices
Extra-virgin olive oil
Salt and freshly ground pepper
2 large, ripe tomatoes
16 fresh basil leaves, half green and half purple basil, if available
Balsamic vinegar
Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender. Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them. Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste. From Martha Stewart Living, Aug/Sept. 1993.
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Basil is one of those spices that i have just kind of stayed away from. But i tried it with this recipe and it was the right combo for me anyway.