POTATO NICOISE SALAD
Yield: 6 - 8 servings
Idaho Potato Nicoise Salad
INGREDIENTS:
• 1 1/2 - 2 pounds Idaho Potatoes, peeled (if desired) and cut into 1/2-inch cubes
• 1/2 cup bottled, reduced-calorie ranch salad dressing
• 1 - 2 teaspoons curry powder (or to taste)
• 2 6-ounce cans tuna (packed in water), drained
• 1 cup green onions, chopped
• 1/2 cup pitted olives (black or green), chopped
• 4 - 6 cups washed and drained mixed salad greens
• 6 plum tomatoes, quartered lengthwise
• 3 hard boiled eggs, quartered lengthwise
DIRECTIONS:
1. Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.
2. In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes.
3. To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.
Approximate nutritional analysis per serving: 223 calories, 7 g fat, 97 mg cholesterol, 399 mg sodium, 15 g protein, 25 g carbohydrates
(does not include optional ingredients)
Idaho Potato Commission: www.idahopotato.com
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