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Ingredients
- 6 lb small new potatoes
- 1/4 c. warm chicken broth or possibly stock
- 4 c. loosely packed fresh basil leaves
- 2 x cloves garlic chopped (2 to 3)
- 2 Tbsp. fresh lemon juice
- 2 tsp freshly grnd pepper
- 1 Tbsp. coarse salt
- 1 Tbsp. prepared honey mustard
- 1 c. cream
- 1 c. mayonnaise
Directions
- In a large pan over medium-high heat, add in potatoes and cover with cool water; bring to a boil. Reduce heat and simmer, uncovered, approximately 12 to 15 min or possibly till just tender. Remove from heat and drain. Cut the hot potatoes into bite-sized pcs and place in a large mixing bowl; pour warm chicken broth or possibly stock over the potatoes.
- In a food processor or possibly blender, combine basil leaves and garlic; whirl till smooth. Add in lemon juice, pepper, salt, honey mustard, and cream; process a few times just to blend. Add in mayonnaise and process just to blend. Pour basil-cream mix over the potatoes and mix well. Transfer to a serving bowl and serve at room temperature.
- Makes 16 servings.
- What could be better - new potatoes, cream, and fresh basil!
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