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Old 08-15-2005, 09:15 AM   #1
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Location: Southern Illiniois
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Basil Cream New Potato Salad

I haven't tried this, but it looks delicious.

Basil Cream New Potato Salad

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.


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Old 08-15-2005, 10:24 AM   #2
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That sounds interesting. I may give it a try. I was thinking the stock might make it too soupy, but it sounds as if it would be OK.

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Old 08-15-2005, 02:44 PM   #3
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This sounds very interesting! Thanks for posting it Constance.

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