2 1/2 lb. small new potatoes
1/3 c. olive oil
10 basil leaves
1 clove garlic, minced
1 tbsp white wine vinegar
1 c. whipping cream
salt and pepper
1 tsp capers

Peel potatoes, cook in salted water, drain and cut in half while still slightly firm.
Put olive oil, basil, and garlic in a medium pan, heat, mashing basil with a spoon. When the leaves look wilted, turn off heat and steep for 10 minutes. Remove leaves, reheat oil, add vinegar, cream, and seasoning. Mix, add potatoes, stir while cream simmers. When sauce thickens, taste for seasoning, serve with capers and/or small basil leaves.