American Potato Salad II

Ingredients

• 3 pounds white potatoes
• to taste salt
• to taste ground pepper
• 5 large hard boiled eggs
• 1 medium red onion
• 2 tbsp sweet basil leaves
• 1 cup corn
• ½ cup lemon juice
• ½ cup extra-virgin olive oil
• 2 tbsp pasta seasoning

Steps

1. Place the potatoes and 2 tablespoons of salt in a large pot of water.
2. Bring the water to a boil and cook for 15–20 minutes, until the potatoes are tender when pierced with a knife.
3. Drain the potatoes in a colander.
4. Place the chopped eggs in a large bowl.
5. Sauté the onions until light golden brown and add to the bowl with the eggs.
6. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size.
7. Place the potatoes in the bowl with the eggs.
8. Add the corn along with some salt, pepper, and pasta seasoning to the potato and egg mixture.
9. Set aside.
10. In a small bowl add the lemon juice while whisking in olive oil slowly.
11. Add to the potatoes, mix all ingredients.
12. Chill for 30 minutes before eating.