Niçoise “Petite” Potato Salad
Prep Time
Cooking Mode
½ pkg Medley Petites Potatoes, quartered
1 cup cooked green beans
½ cup pitted black olives
½ medium red onion, sliced
1 pint red grape or cherry tomatoes
2 tbsp white wine vinegar
2 tbsp olive oil
1 tub Goat's Milk Cheese Crumbles
2 cans Lemon & Pepper Flaked Light Tuna (85 g each)
½ pkg Medley Petites Potatoes, quartered
1 cup cooked green beans
½ cup pitted black olives
½ medium red onion, sliced
1 pint red grape or cherry tomatoes
2 tbsp white wine vinegar
2 tbsp olive oil
1 tub Goat's Milk Cheese Crumbles
2 cans Lemon & Pepper Flaked Light Tuna (85 g each)
Directions
1In a saucepan of salted boiling water, cook potatoes until tender, about 10 min.; drain. In a large bowl, combine potatoes, green beans, olives, onion and tomatoes.
2Whisk together vinegar and olive oil. Pour over salad and toss gently. Transfer to a platter. Sprinkle cheese crumbles and tuna over the top.
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Personal Note
Personal Note
