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What could be better than new potatoes, cream, and fresh basil!

Check out Linda's wonderful Salad and Salad Dressing Recipes.

6 pounds small new potatoes
1/4 cup hot chicken or vegetable broth or stock
6 hard-cooked eggs, chopped
4 cups loosely packed fresh basil leaves
2 to 3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons freshly ground pepper
1 tablespoon coarse salt
1 tablespoon prepared honey mustard
1 cup cream
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 remove the 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.