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
1/2 cup oil
1/4 cup vinegar
salt, pepper, garlic, minced onion
- Arrange potatoes and snap beans on a platter or in a casserole dish.
- Mix with dressing and place quartered hardboiled eggs on top.
- Serve very cold.
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