Paula's Ultimate Creamy Potato Salad

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• nonstick nonflammable cooking spray
• 3 lbs new potatoes, small
• 1/2 cup mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon stone ground mustard
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 spray a grill basket with nonstick nonflammable cooking spray. preheat the grill to medium-high heat.
• 2 place the potatoes in the grill basket and grill until the potatoes are tender, turning once, about 10 minutes. remove the potatoes from the grill and cool.
• 3 in a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.
• 4 stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. serve at room temperature or chilled. garnish with fresh basil or dill, if desired.
• 5 cook's note: during the show, jamie used roasted potatoes instead of grilling them for the salad. here's the recipe if you choose to do the same: in a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. arrange the potatoes, in a single layer, on a baking sheet. bake at 350 degrees f until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. remove from the oven and cool.