Potato Salad Niçoise Dinner
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 307 |
| pro | 10 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 27 g |
| fibre | 5 g |
| chol | 186 mg |
| sodium | 1004 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 21% |
| vit A | 41% |
| vit C | 102% |
| folate | 51% |
-
14 mini new_potatoes, quartered (about 1 lb/500 g)
2 cups (500 mL) green beans, trimmed
3 tbsp (50 mL) extra-virgin olive oil
3 tbsp (50 mL) lemon juice
1 tsp (5 mL) dijon mustard
1/2 tsp (2 mL) each dried basil and salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) baby spinach leaves
1 cup (250 mL) grape_tomatoes, halved
1/4 cup (50 mL) oil-cured black olives, halved and pitted
Half sweet red pepper, diced
4 hard-cooked eggs, 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.
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.
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
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