Basque Potato Salad Recipes

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SHRIMP POTATO SALAD



Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

  • In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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

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

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.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

BASQUE TOSSED SALAD



Basque Tossed Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

5 ripe tomatoes, coarsely chopped
1 large red bell pepper, stemmed, seeded, and diced
3 medium cucumbers, peeled, seeded, and diced
1 medium Spanish or red onion, diced
1/2 teaspoon dried oregano, crumbled
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Spanish olive oil
2 large hard-boiled eggs, whites diced and yolks pushed through a sieve
6 large red radishes, trimmed and thinly sliced
1/3 cup slivered almonds, toasted (see Note)

Steps:

  • In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

BASQUE TOMATO SALAD



Basque Tomato Salad image

I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.

Provided by Teresa

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

4 roma (plum) tomatoes, quartered, or more to taste
1 onion, sliced into thin rings
1 green bell pepper, sliced into thin rings
½ cup olive oil
½ cup cider vinegar
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh parsley
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon ground black pepper

Steps:

  • Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
  • Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 8.8 g, Fat 27.2 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 589.4 mg, Sugar 4.7 g

BASQUE SALAD



Basque Salad image

This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration.

Provided by MARILYN PERZIK

Categories     Salad     Vegetable Salad Recipes

Time 4h40m

Yield 6

Number Of Ingredients 15

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced
⅓ cup red wine vinegar
¾ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
chopped fresh parsley

Steps:

  • In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
  • In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
  • Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 11.1 g, Fat 28.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 394.6 mg, Sugar 5.6 g

BASQUE POTATOES



Basque Potatoes image

An all in one side dish from the Basque Region in Northern Spain - creamy mashed potatoes topped with sauteed vegetables.

Provided by SusieQusie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium potatoes, peeled and cut into 1 inch cubes
1/2 cup milk (approx)
salt
black pepper
1 1/2 tablespoons olive oil
1 large onion, cut into thin wedges
1 small green sweet pepper, deseeded and cut into thin strips
1 large garlic clove, crushed
2 small tomatoes, cut into 1/2-inch wedges
2 ounces pimento stuffed olives, sliced
1 strip orange rind
1 teaspoon dried basil or 1 tablespoon fresh basil
3/4 cup dry white wine
2 tablespoons freshly chopped parsley

Steps:

  • Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
  • Drain well then mash with a potato masher or fork until smooth.
  • Add the milk, season with salt and pepper and beat well. Cover and keep warm.
  • Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
  • Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
  • Remove the orange peel and adjust the seasoning.
  • To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.

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