Best 2 Basque Potato Salad Recipes

Basque potato salad, originating in the Basque region of Spain and France, is a vibrant and flavorful dish that is sure to tantalize your taste buds. It is a delightful combination of boiled potatoes, fresh vegetables, and a tangy dressing, often made with red wine vinegar or sherry vinegar. The result is a light and refreshing salad that can be served as a side dish or as a main course. With its zesty flavors and colorful ingredients, Basque potato salad is a popular choice for potlucks, picnics, and barbecues.

Let's cook with our recipes!

BASQUE POTATO SALAD

Basque Potato Salad image

Make and share this Basque Potato Salad recipe from Food.com.

Provided by Ceezie

Categories Potato

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 medium potatoes
1/3 cup green onion, sliced
1 cup celery, sliced
1/3 cup pimiento, chopped
2/3 cup bay shrimp, cooked
1/2 cup italian kitchen wine vinegar
1 tablespoon salad oil
1 1/2 cups mayonnaise
2 tablespoons sweet pickle relish
salt, to taste
pepper, to taste
garlic powder, to taste

Steps:

Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick.
Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.

BASQUE POTATO SALAD

BASQUE POTATO SALAD image

Categories Potato Tomato Side Vegetarian

Yield 4 people

Number Of Ingredients 9

Ingredients

4 medium size new potatoes
2 large tomatoes
1 red onion
2 yellow squash
2 cucumbers
1 green bell pepper
3 tablespoon virgin olive oil
1 teaspoon salt
2 teaspoon fresh squeezed lemon juice

Steps:

Wash potatoes and cook them in salt water. Remove them from water and let them cool down, about an hour. Once potatoes are at room temperature, slice them at about 1/2 inch thickness. Lay potato slices on a long oval plate. Only one layer. Slice tomatoes horizontally and very thinly. Place them, in one layer, on top of the potatoes. Slice the yellow spuash very thinly and place them on top of the tomatoes. Juliene the red onion and place on top of the squash. Sprinkle the salt on top, then add the virgin olive oil and finally the lemon juice.

Tips:

Use waxy potatoes: They hold their shape better when boiled, making them ideal for potato salad.
Boil the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the other ingredients.
Let the potatoes cool completely before assembling the salad: This will help prevent the salad from becoming watery.
Use a light hand when mixing the salad: Overmixing can cause the potatoes to break apart.
Taste the salad and adjust the seasoning as needed: You may want to add more salt, pepper, or vinegar depending on your personal preference.

Conclusion:

Basque potato salad is a simple but delicious dish that is perfect for a summer picnic or potluck. The combination of potatoes, hard-boiled eggs, and mayonnaise is classic, and the addition of bell peppers, onions, and olives adds a pop of color and flavor. This salad is sure to be a hit with everyone who tries it.