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Mediterranean Potato Salad

American.Gourmet's picture
Ingredients
  Cubed, cooked potatoes 4 Cup (64 tbs)
  Canned whole green beans 16 Ounce, drained (1 Can)
  Canned artichoke hearts 6 Ounce, drained and halved (1 Can)
  Red onion 1 Small, sliced and separated into rings
For dressing
  Leaf lettuce 2 Cup (32 tbs)
  Cherry tomatoes 1 Cup (16 tbs)
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Hard-cooked eggs 3 , peeled and quartered
  Green pepper 1 , sliced in thin rings
  Rolled anchovies 2 Ounce, canned and drained (1 Can)
  Snipped parsley 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Combine the first 5 ingredients, cover, and chill overnight.
2) Blend salad oil, tarragon vinegar, lemon juice, garlic, sry mustard, sugar, salt, and pepper to prepare the dressing.

MAKING
3) Drain vegetables and reserve the dressing
4) Take a bowl, line with lettuce leaves, and spoon the drained vegetables in it.
5) Arrange tomatoes, olives, eggs, pepper, and anchovies on top, sprinkle parsley.

SERVING
6) Serve with the reserved dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
10 Minutes

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