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


    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


    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.

Nutritional Information
(Per Serving)

Calories:216 cals
Kilojoules:904 kJ
Fat:8.0 g
Carbohydrates:24.0 g
Protein:14.0 g
Cholesterol:13.0 mg
Sodium:451 mg
Saturated Fat:0.4 g
Fiber:3.0 g
Calcium:64.0 mg
Total Sugars:4.0 g

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