Basque Potato Salad Recipes

Steps:

• Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

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.

Steps:

• Mix all of the ingredients together.
• Chill until ready to serve.
• Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
• It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
• Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.

Steps:

• Preheat oven to 375.
• In large pan, melt butter in oil over moderate heat.
• Add garlic, parsley, thyme, rosemary, paprika and cayenne.
• Add potatoes and toss well.
• Roast, basting until potatoes are tender.
• Season.

Steps:

• Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
• Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.

Steps:

• Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
• Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
• Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

Steps:

• Melt the butter in the evoo in a skillet.
• Add potatoes and roll around to coat with the oil/butter.
• Sprinkle in the seasonings except for the garlic.
• Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
• Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.

Steps:

• Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
• Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
• Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

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.

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.

Steps:

• Heat the oil in a heavy skillet (that has a lid).
• Add the onion and garlic.
• Cook until soft.
• Add the remaining ingredients and stir.
• Cover and simmer for 20 minutes or until the potatoes are soft.