Idaho Potato Nicoise Salad

Idaho Potato Nicoise Salad

Try our Recipe Makeover for a lighter version of the traditional dish, saving big on calories, fat and sodium.

Per serving: 261 calories, 6g fat and 524mg sodium.

Saves: 273 calories, 17g fat and 654mg sodium!

Rating:

4 stars 4 stars 4 stars 4 stars (7 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 10 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

About this Recipe Makeover

Traditional Salad Nicoise, although tasty, is rich in flavor due to the high fat and salt content. By replacing an oil-based dressing with a fat-free one, oil-packed tuna with water-packed, by decreasing the amount of olives and eggs, and by omitting the anchovies, this made-over recipe trims the calories and fat.

In addition to omitting the salty anchovies, the salt was replaced with curry powder and the flavor from the Ranch dressing, thereby lowering the sodium content.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 0.68 kg Idaho Potatoes, skin on, cut into 1/2-inch pieces
  • 1/2 cup bottled, reduced-calorie ranch salad dressing
  • 1 tsp curry powder, or to taste
  • 2 (6 oz) cans water-packed tuna, drained
  • 1 cup chopped green onions
  • 1/2 cup chopped pitted olives, black or green
  • 4 cup washed and drained mixed salad greens (4 - 6 cups)
  • 6 plum tomatoes, quartered lengthwise
  • 3 hard-boiled eggs, quartered lengthwise
  • 1 large head Boston lettuce
  • 0.45 kg green beans
  • 1 1/2 Tbsp chopped shallots
  • 2/3 cup vinaigrette
  • 1 pinch each of salt and freshly ground black pepper
  • 4 tomatoes, cut into wedges
  • 4 potatoes, peeled
  • 2 (3 oz) cans oil-packed tuna
  • 6 large hard-boiled eggs, peeled, halved
  • 1 can anchovy fillets
  • 1/3 cup black olives
  • 3 Tbsp capers
  • 3 Tbsp chopped fresh parsley

Directions:

Over high heat, bring a large pot of water to a boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.

In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes.

To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.

Variations:

Recipe makes 6 larger or 8 smaller servings (nutritional analysis is for 6).

Up to 2 lbs of potatoes can be used and potatoes can be peeled, if preferred.

Serving suggestions are not included in the nutritional analysis.

Thanks to Recipe and photo courtesy of Idaho Potato Commission