Best Potato Salad (with a little something I like to call Basil, bitches)

 So here's a lil' sumfin' for the spring and early summer, prime new potato season. Oh, what's that you say? It's now coming nigh on autumn? TOO BAD. Find yourself some fingerling potatoes instead.
Really, this dish is all about the sauce. As long as you find some small, non-starchy potatoes to use, you're set any time of year. Because, yum.

 Oh, the garnish is nice too, adds a bit of the crunch. But like I said, it's that sauce that does it. Basily and tangy and veritably addictive. It's for the basil lovers like me, who sometimes get a bit sick of pesto and caprese.
Oh, and there's lime in it, too. I think I've already used this line in another post before, but the lime is the secret rush that blends this euphoric sauce together.
This is a burst of new fresh flavor, and it's great for lunch and still great the next day for lunch... if there's any left.

Best Potato Salad
8 small servings
adapted from Food52

1 1/2 lbs new potatoes (or fingerling)
1 tbsp apple cider vinegar
dash salt
1 cup fresh basil + extra for garnish
juice from half lime
1/2 cup olive oil
2 tbsps grated parmesan cheese
2 tbsps mustard
2 heaping tbsps greek yogurt
roughly sliced red onion, for garnish (optional)
dill sprigs, for garnish (optional)

Place potatoes in a large pot with enough salted water to fully cover the potatoes. Bring water to boiling and continue to cook potatoes for 10 to 15 minutes. Transfer potatoes to a strainer and rinse with cold water to keep from further cooking.

Transfer potatoes to a large sealable plastic bag with the cider vinegar and kosher salt. Shake to evenly coat and refrigerate for at least 1 hour (you can put in freezer for about 30 mins if you truly must, but then you don't get much apple cider vinegar flavor).
Meanwhile, prepare the dressing. In a food processor or blender, combine the basil leaves, lime juice, olive oil, parmesan cheese, mustard, and Greek yogurt. Process or blend until creamy.
Place potatoes in a serving bowl and roughly mash some of the potatoes and break up others with a fork, until desired consistency is reached. Then pour dressing on potatoes and garnish with a handful of basil leaves, red onion slices, and dill sprigs. Serve chilled or at room temperature.

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