Basque Potato Salad

1. 1

   Wash potatoes and cook them in salt water. Remove them from water and let them cool down, about an hour.

2. 2

   Once potatoes are at room temperature, slice them at about 1/2 inch thickness.

3. 3

   Lay potato slices on a long oval plate. Only one layer.

4. 4

   Slice tomatoes horizontally and very thinly. Place them, in one layer, on top of the potatoes.

5. 5

   Slice the yellow spuash very thinly and place them on top of the tomatoes.

6. 6

   Juliene the red onion and place on top of the squash.

7. 7

   Sprinkle the salt on top, then add the virgin olive oil and finally the lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.