Bakersfield Magazine

Summer 2003

-- RECIPE --

Basque Potato Salad
(Serves 6 to 8)

Ingredients:
6 new red potatoes (quarter potatoes, boil till 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

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


Directions:

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.