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.
Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
Cut the eggs into quarters. Set aside.
Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
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.
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.
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