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This recipe for YTURRI HOTEL POTATO SALAD, by , is from Karin's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Fresno Bee


10 med. sized potatoes
4 large green onions, cut into 1/2" pieces
2 whole red pimientos, cut into 1/2" pieces
1 med. sized cucumber, cut into 1/2" pieces
1 c. small cooked shrimp
1/2 c. salad oil
1/4 c. cider vinegar
1 1/2 c. mayo
Salt and pepper to taste

Clean potatoes, Place in large vessel and cover with water. Bring to boil.
Heat and cook 15-20 minutes or until centers are done.
Remove from heat and place in cold water.
Peel potatoes and cut into 1/2" dice.
Add shrimp and vegetables, stirring gently.
Pour oil and vinegar over the mixture.
Allow ingredients to marinate for 1/2 hour.
Add mayo. Stir gently.
Refrigerate at least 2 hours.
Serve cold.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
The Yturri Hotel was a Basque hotel in downtown Fresno. This recipe was one of the favorite dishes served there.




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