Basil-Cream New Potato Salad


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What could be better than new potatoes, cream, and fresh basil! Photo from Kraft Foods.

New Potato Salad

More of Linda's wonderful Salad and Salad Dressing Recipes and more great Potato Recipes.




Basil-CreamNew Potato Salad Recipe

Recipe Type: Salad and Salad Dressing, Potatoes, Eggs
Yields: 16 servings
>Prep time: 25 min


Ingredients:

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 freshly-squeezed lemon juice
2 teaspoons freshly-ground pepper
1 tablespoon coarse salt
1 tablespoon prepared honey mustard
1 cup cream
1 cup mayonnaise


Preparation:

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.