Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4531/Potato_Salad_Nicoise
Potato Salad Nicoise
Yield: 6 servings
Ingredients
| 2 | lbs. | new red potatoes | |
|
|
|||
| 4 | ounces | thin green beans, cut into 1/2-inch pieces | |
|
|
|||
| 1 | can | (6 oz.) albacore tuna, drained | |
|
|
|||
| 1 | large tomato, peeled, seeded, diced | ||
|
|
|||
| 1 | anchovy fillet, minced | ||
|
|
|||
| 1/2 | cup | black Kalamata olives, pitted and sliced | |
|
|
|||
| 1 | tablespoon | white wine vinegar | |
|
|
|||
| 1 | tablespoon | minced parsley | |
|
|
|||
| 2 | teaspoons | Dijon mustard | |
|
|
|||
| 1/4 | cup | extra-virgin olive oil | |
|
|
|||
| 1/2 | shallot, minced | ||
|
|
|||
| Salt | |||
|
|
|||
| Freshly ground pepper | |||
|
|
|||
| 2 | hard-cooked eggs, sliced | ||
|
|
|||
Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 265 |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Place potatoes in large pot; fill with cold water to cover. Heat to boil; simmer potatoes until tender, about 18 minutes. Add green beans; cook 2 minutes. Drain; set aside to cool slightly.
Cut potatoes into quarters. Place potatoes, beans, tuna, tomato, anchovy and olives in large bowl; toss to combine. Set aside.
Whisk together vinegar, parsley and mustard in small bowl; slowly whisk in oil. Whisk in shallot and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with eggs.
Please note that some ingredients and brands may not be available in every store.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4531/Potato_Salad_Nicoise
Be the first to comment on this recipe!
Add a Comment Login