Basque Salad
A vibrant Basque salad combining tender potatoes, fresh tomatoes, onions, and a tangy mayonnaise-based dressing with horseradish and vinegar, perfect for warm gatherings.
Ingredients
Instructions
- Cut the boiled potatoes into large chunks.
- Cook the potatoes, then cool them.
- Cut the tomatoes into large chunks.
- Slice the onions thinly.
- Mix mayonnaise, horseradish, and vinegar to taste in a bowl.
- Combine the vegetables with the dressing and mix well.
Tips & Substitutions
For a creamier dressing, consider adding a bit of Greek yogurt alongside the mayonnaise. You can substitute the boiled potatoes with roasted sweet potatoes for a sweeter twist. If you prefer a bit more heat, try adding some diced jalapeños. Remember to season the salad with salt and pepper to enhance the flavors.
Serving Suggestions
Serve the Basque Salad chilled as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats or can be used as a filling for wraps. For a complete meal, consider adding some protein like grilled chicken or chickpeas. This salad also complements dishes like Hot Fruit Pudding for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potatoes in the microwave or on the stovetop, but avoid overheating the salad as the fresh tomatoes and onions are best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Basque Salad contains roughly 311 calories, with 4g protein, 45g carbohydrates, and 12g fat. It is an excellent source of vitamin C (26% of the Daily Value) and potassium (21% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to mix the dressing with the vegetables just before serving to keep the ingredients fresh and prevent them from becoming soggy.
What type of potatoes work best for this recipe?
Waxy potatoes like red or new potatoes are ideal for this salad as they hold their shape well after boiling. However, you can also use Yukon Gold potatoes for a creamier texture.
Is there a vegan version of this salad?
Absolutely! To make a vegan version, you can substitute the mayonnaise with a vegan mayo or a homemade cashew cream. This will maintain the creamy texture while keeping the salad plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).