Basque Potato Salad

Magazine Cover

Bakersfield Magazine Summer 2003

Basque Potato Salad
(Serves 6 to 8)

6 new red potatoes
(quarter potatoes, boil until tender, but firm)
3 to 4 hardboiled eggs
1 lb. fresh snap beans or green beans
(boil snape beans till tender)

1 or 2 large cloves minced garlic
Salt, pepper, vinegar, safflower oil dressing
1 small minced red onion
Bakersfield Magazine Recipe Summer Salads

1/2 cup oil
1/4 cup vinegar
salt, pepper, garlic, minced onion


  1. Arrange potatoes and snap beans on a platter or in a casserole dish.
  2. Mix with dressing and place quartered hardboiled eggs on top.
  3. Serve very cold.


More Recipes

Leave a reply