Potato Salad Nicoise Dinner

By The Canadian Living Test Kitchen

136 people added this to their Recipe Box

Potato Salad Nicoise DinnerVisit www.canadianliving.com for full recipe details.5 out of5based on1 ratings. 2 user reviews.

Rate this recipe »

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	307307 cal
pro	10 g10g pro
total fat	19 g19g total fat
sat. fat	3 g3g sat. fat
carb	27 g27g carb
fibre	5 g5g fibre
chol	186 mg186mg chol
sodium	1,004 mg1,004mg sodium
% RDI:	-
calcium	99 calcium
iron	2121 iron
vit A	4141 vit A
vit C	102102 vit C
folate	5151 folate

More great recipes from this menu:

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

14 mini new potatoes , quartered (about 1 lb/500 g)14 14mini new potatonew potatoes, quartered (about 1 lb/500 g)
2 cups green beans , trimmed2 2cups cupsgreen beangreen beans, trimmed
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups baby spinach leaves 2 2cups cupsbaby spinach leafbaby spinach leaves
1 cup grape tomatoes , halved1 1cup cupgrape tomatogrape tomatoes, halved
1/4 cup oil-cured black olives , halved and pitted1/4 1/4cup cupoil-cured black oliveblack olives, halved and pitted
sweet red pepper , dicedhalf halfsweet red pepper, diced
4 hard-cooked eggs , sliced4 4hard-cooked eggeggs, sliced

Preparation

In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Add green beans; boil until tender-crisp, about 4 minutes. Drain.

Meanwhile, in large bowl, whisk together olive oil, lemon juice, mustard, basil, salt and pepper. Add potato mixture, spinach, grape tomatoes, black olives and red pepper;
toss to coat. Top with eggs.

More potato salad recipes:

Additional information : Tip: To hard-cook eggs, arrange in single layer in saucepan; pour in enough cold water to come 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 15 minutes.

Drain and chill eggs under cold water for 2 minutes. Peel off shells.

Source : Canadian Living Magazine: September 2006