4-6 servings
1lb new potatoes
1/4 c mayo
2 tsp dried basil leaves
2 eggs
1 carrot
1 green pepper
1. Cut potatoes into cubes and cook in boiling water for 15 minutes or until just tender. Drain. Cool completely.
2. Hard boil the eggs while chopping pepper and shredding carrot.
3. Mix mayo and basil in large bowl until well blended.
4. Add potatoes, eggs, carrot and pepper. Mix lightly. Cover.
5. Refrigerate for at least 1 hour to allow flavors to blend.
