New Potato Basil-Cream Salad is an easy-to-make summer salad that gives the classic potato salad a run for it’s money. It is a savory, cool salad that is refreshing side dish. Include this potato salad for your next barbecue dinner. This summer salad comes to life when you use fresh basil right from your garden or if you do not have a garden, visit your local farmer’s market.
More of Linda’s wonderful Salad and Salad Dressing Recipes.
- 6 pounds small new potatoes
- 1/4 cup chicken broth or vegetable broth or stock, hot
- 6 eggs, hard-cooked and chopped
- 4 cups loosely-packed basil leaves, fresh
- 2 to 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons pepper, freshly ground
- 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. In this recipe, you can either remove the skins or leave them on when making the salad.
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 prepared basil-cream mixture over the potatoes/eggs and mix well.
Cover and refrigerate at least 2 hours or overnight before serving.
Makes 16 servings.