Fish and Shellfish: Fish Dishes: Spring Nicoise Potato Salad

A main-dish salad from France accented with red potatoes.

Author: United States Potato Board
Date: June 02, 2007

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

8 small red potatoes (uniform in size, about 1 lb.)
1 (6 oz.) can white tuna in water, drained
12 asparagus spears, steamed
8 radishes
1/2 cup pitted kalamata olives
2 Tbsp minced red onion
3 Tbsp red wine vinegar
2 Tbsp chopped fresh parsley
4 tsp olive oil
1 salt and pepper, to taste

Directions:

Quarter potatoes. Place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes or until potatoes are tender. Drain.

Arrange potatoes on platter with tuna, asparagus, radishes, olives, and onion.

In small bowl, whisk vinegar, parsley and olive oil; drizzle over salad. Season with salt and pepper.