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POTATO SALAD BASQUE-STYLE
Easy and perfect for a picnic since there's no egg to worry about.
Serves: 6
Prep.Time: 30 minutes
1 package 5.5-ounce Idaho Scalloped Potatoes (I use Betty Crocker)
3 1/2 cups Water
2 tablespoons Vegetable Oil
1/4 cup Onion -- chopped
1/4 cup Milk
1/4 cup Vinegar
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/2 pound fully cooked Ham -- diced
1 small green bell pepper - diced
1 Tomato, peeled and seeded -- diced
Set aside the sauce packet from potatoes. Heat 3 cups of the water in medium saucepan; add potatoes and simmer 12 minutes. Drain, rinse, and drain again. Saute onion in oil in medium skillet until tender. Blend in sauce mix, remaining water, milk, vinegar, oregano and basil; stir and cook until mixture is thickened. Combine ham, green pepper, tomato and potatoes in large bowl; pour dressing over all and toss to coat. Cover and chill 2-3 hours.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved