Salad: United States – Nevada, Southwestern United States – Nevada Basque Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) red-skinned potatoes, scrubbed
- 3 large eggs, approx. 150 g total
- 3/4 cup (110–120 g) pitted Spanish or mixed olives, halved
- 1/2 cup (120 g) jarred roasted red bell peppers, drained and sliced
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) sherry vinegar (or red wine vinegar)
- 1 tsp (5 ml) Dijon mustard
- 1 clove garlic, minced, about 3 g
- 1 tsp (5 g) smoked paprika (pimenton)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) reserved potato cooking liquid (optional, to loosen dressing)
- Optional garnish: chopped chives or extra parsley

Instructions

Short Description:
A room-temperature potato salad from Nevada with Basque influence: tender potatoes dressed in an olive oil–vinegar vinaigrette and studded with hard-boiled eggs, olives, roasted red pepper, and fresh parsley.

Regional Notes:
This Nevada Basque version uses a vinaigrette of olive oil and sherry vinegar rather than mayonnaise and highlights ingredients common to Basque-influenced American cooking—hard-boiled eggs, Spanish-style olives, roasted peppers, and smoked paprika. It’s served warm or at room temperature so the potatoes soak up the dressing, unlike cold mayonnaise-based potato salads elsewhere.

1. Place the whole potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (2.5 g) salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until a paring knife slides into the center easily, 12–18 minutes depending on size.
2. In a small saucepan, cover the eggs with cold water by 1 inch (2.5 cm). Bring to a boil, then lower heat to a gentle simmer and cook 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes; peel and set aside.
3. When potatoes are tender, drain, reserving about 1/4 cup (60 ml) of the cooking liquid. Let potatoes cool 5 minutes until easy to handle. If desired, peel the potatoes; quarter or cut into 1-inch (2.5 cm) pieces.
4. In a medium bowl whisk together the olive oil, sherry vinegar, Dijon mustard, minced garlic, smoked paprika, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Whisk in up to 2 tbsp (30 ml) reserved potato cooking liquid if you prefer a looser vinaigrette.
5. While the potatoes are still warm, place them in a large mixing bowl and pour the vinaigrette over them. Gently toss so the warm potatoes absorb the dressing, about 1 minute.
6. Add the halved olives, sliced roasted red peppers, and thinly sliced red onion to the potatoes and fold gently to combine. Stir in the chopped parsley.
7. Roughly chop the peeled hard-boiled eggs and fold most of them into the salad, reserving a few pieces or quarters to arrange on top for presentation.
8. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if desired. Let the salad rest at room temperature for 20–30 minutes to meld flavors, or refrigerate for up to 1 hour; serve at room temperature or slightly chilled. Garnish with reserved egg pieces and chopped chives if using.