• 1⅓ cups lightly packed fresh basil leaves
• 1 cup nonfat milk
• ⅓ cup mayonnaise
• ¾ tsp salt
• ¼ tsp pepper
• 5 lbs small round red potatoes, unpeeled
• 1⅓ cups sliced green onions

Combine first 3 ingredients into electric blender. Process until basil is finely chopped.

Pour the mixture into a small bowl. Add salt and pepper.

Stir well. Cover and chill.

Place potatoes in a large pot. Cover with water and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender.

Drain potatoes, and let cool.

Cut each potato in half crosswise, then cut each half into 4 wedges. Place potato wedges into a large bowl, add basil mixture and green onions, tossing gently to coat.

Cover and chill.