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.

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