Basque Potato Salad

• 4 medium size new potatoes
• 2 large tomatoes
• 1 red onion
• 2 yellow squash
• 2 cucumbers
• 1 green bell pepper
• 3 tablespoon virgin olive oil
• 1 teaspoon salt
• 2 teaspoon fresh squeezed lemon juice

1. Wash potatoes and cook them in salt water. Remove them from water and let them cool down, about an hour.
2. Once potatoes are at room temperature, slice them at about 1/2 inch thickness.
3. Lay potato slices on a long oval plate. Only one layer.
4. Slice tomatoes horizontally and very thinly. Place them, in one layer, on top of the potatoes.
5. Slice the yellow spuash very thinly and place them on top of the tomatoes.
6. Juliene the red onion and place on top of the squash.
7. Sprinkle the salt on top, then add the virgin olive oil and finally the lemon juice.

potatoes, tomatoes, red onion, yellow squash, cucumbers, green bell pepper, virgin olive oil, salt, fresh squeezed lemon juice

Taken from www.epicurious.com/recipes/member/views/basque-potato-salad-1206725 (may not work)