Melissa Rounds’ Basil Potato Salad

by Amy Hanks

4 – 4 ½  lbs red potatoes

8          hard boiled eggs, chopped

1 ¼      c. mayonnaise

2          tsp mustard

2          Tbl dill pickle relish

1          bunch fresh basil leaves, washed, stems removed

            Juice of one lemon

1          bunch green onions, chopped

1-2       tsp. salt

½         tsp. pepper

Boil potatoes, with skins on, until tender but not falling apart.  Take potatoes out of water and let cool until you can handle them.  Peel and chop into small cubes.  Chop onions and eggs; add to potatoes. 

In food processor, mix 1 cup mayo, basil and juice of one lemon.  Blend until well mixed.  Add to potato-egg mixture.  Add mustard, pickle relish, salt, and pepper.  Toss.  (You may need to add more mayo – ¼ cup – until desired consistency)  Adjust salt and pepper to taste at this point. 

Refrigerate and enjoy.