1 lb new potatoes
1/4 cup Spectrum Canola Mayonnaise
2 tsp dried basil leaves
2 peeled, chopped hard boiled eggs
1 shredded carrot
1 chopped green pepper
Cut potatoes into cubes. Cook in boiling water for 15 mn or until just tender; drain. Cool completely.
Mix mayo & basil in a large bowl until well blended, add potatoes, eggs, carrots, pepper. Mix lightly, cover. Refrigerate at least 1 hour. Makes 6 servings.
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