Spread potatoes out on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper, and roll potatoes around so that they are all coated. Roast in the oven for 35–40 minutes or until lightly browned and tender. Remove from oven and let cool for a few minutes.
3. Step
Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
4. Step
Cut the eggs into quarters. Set aside.
5. Step
Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
6. Step
Whisk together garlic, French’s Spicy Brown Mustard, lemon juice, red wine vinegar, honey, salt, and olive oil. Pour dressing over potatoes and toss well.
7. Step
Fold in scallions and basil, reserving a little of each. Carefully fold in half of the eggs, then scatter the rest of the eggs on top along with the reserved scallions and basil.
