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What could be better than new potatoes, cream, and fresh basil! Photo
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Salad and Salad Dressing Recipes and more great
Basil-CreamNew Potato Salad Recipe
Salad and Salad Dressing,
Yields: 16 servings
>Prep time: 25 min
6 pounds small new
1/4 cup hot chicken or vegetable broth or stock
4 cups loosely-packed fresh
2 to 3 cloves
2 tablespoons freshly-squeezed
2 teaspoons freshly-ground pepper
1 tablespoon coarse
1 tablespoon prepared honey mustard
1 cup mayonnaise
In a large pan over medium-high heat, add potatoes and
cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately
12 to 15 minutes or until just tender. Remove from heat and drain.
NOTE: I usually removethe skins when the potatoes have cooled enough to hold. You can either remove the skins or
leave them on.
Cut the warm potatoes into bite-sized pieces and place in a
large mixing bowl; pour hot chicken or vegetable broth or stock over the potatoes. Add hard-cooked eggs.
In a food processor or blender, combine basil leaves and
garlic; whirl until smooth. Add lemon juice, pepper, salt, honey mustard, and cream;
process a few times just to blend. Add mayonnaise and process just to blend. Pour
basil-cream mixture over the potatoes/eggs and mix well. Cover and refrigerate at least 2
hours or overnight before serving.
Makes 16 servings.