Spring Nicoise Potato Salad
A main-dish salad from France accented with red potatoes.
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.