John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4531/
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
|
|
|
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.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4531/