Fingerling Potato Salad
*1 1/2 lbs. fingerling potatoes, or other small potato variety
*1 Tbsp. cider vinegar
*1 tsp. kosher salt
*1 cup fresh basil leaves
*1 Tbsp. lime juice
*1/3 cup olive oil
*2 Tbsp. grated Parmesan cheese
*2 Tbsp. honey mustard
*2 Tbsp. Greek yogurt or mayonnaise
Additional kosher salt and black pepper
*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, until fork tender. Transfer potatoes to a strainer and rinse with cold water to stop the cooking process.
*Transfer strained potatoes to a large zip top bag with the cider vinegar and kosher salt. Shake to evenly coat and refrigerate for at least 1 hour, up to one day.
*Meanwhile, prepare the dressing. In a food processor or blender, combine the basil leaves, lime juice, olive oil, Parmesan cheese, honey mustard, and Greek yogurt or mayonnaise. Process or blend until creamy.
*Place the refrigerated potatoes in the food processor, with the dressing, and pulse until potatoes are coarsely chopped but not blended. Transfer to serving bowl and sprinkle with salt and black pepper.