Potato Nicoise Salad
Up your potato salad game with this Nicoise salad-style version for a crowd. Potato Nicoise Salad's hearty appeal comes from the EB Hard-Cooked Peeled eggs!
Ingredients
2 lb. red potatoes (about 6), cut into 1-inch cubes, cooked and cooled
1/2 lb. fresh green beans, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
4 cloves garlic
1/4 tsp. white pepper
Preparation
- COMBINE first 6 ingredients in large bowl.
- BLEND all remaining ingredients except eggs in blender. Toss 3/4 cup with potato mixture. Top with eggs.
- REFRIGERATE 1 hour. Refrigerate remaining dressing for another use.
Special Extra: Add 2 drained and flaked 5-oz. cans tuna in water to salad before refrigerating.
How to Use Remaining Dressing: Refrigerate remaining dressing up to 5 days. Then, use as a marinade for your favorite meat or vegetables, or as a dressing for a mixed green salad.
Nutrition Bonus: If you're a fan of Nicoise salad, then you're sure to love this easy-to-make low-sodium potato salad. And as an added plus, the combination of fresh vegetables is a good source of both vitamins A and C.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 240 |
| Fat | 19g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 115mg |
| Carbohydrates | 13g |
| Dietary Fiber | 1g |
| Protein | 3g |
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