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Home :: Basil-Cream Potato Salad :: Salads

Basil-Cream Potato Salad

Serves - 16 .

Ingredients.

• 6 pounds small 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

Preparation.

1. 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.
2. 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.
3. n 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.