Idaho® Potato Nicoise Salad
Servings
6 Servings
Ingredients
- 1/2 cup bottled reduced-calorie ranch salad dressing
- 1-2 teaspoons curry powder or to taste
- 2 6-ounce cans tuna (packed in water), drained
- 1 cup green onions chopped
- 1/2 cup pitted olives black or green, chopped
- 4-6 cups washed and drained mixed salad greens
- 6 plum tomatoes quartered lengthwise
- 3 hard boiled eggs quartered lengthwise
Instructions
- Over high heat, bring a large pot of water to 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.
- Source: Idaho Potato Commission