60 ml basil leaves, thinly sliced (or whole if small)
2green onions, thinly sliced
Cut potatoes into 3/4-inch pieces. Place in a small pot, cover with cool water and bring to a boil; cook for 20 minutes, or until tender. Drain well.
In a medium bowl combine mayonnaise, sour cream, mustard and lemon juice. Add warm, drained potatoes, eggs, lentils, and salt. Toss well. Sprinkle with basil and onions and serve warm, or refrigerate until needed. If you keep it longer than a few hours, add the basil and green onions prior to serving.