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Potato Salad Nicoise's picture
  Vinaigrette dressing 1 Tablespoon
  Potatoes 4 Medium
  Canned artichoke hearts 7 Ounce, drained and halved (1 Can)
  Red onion 1 Small, sliced and separated into rings
  Green pepper 1 Small, sliced
  Cherry tomatoes 1 Cup (16 tbs)
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Leaf lettuce 4
  Hard cooked eggs 3 , quartered
  Canned anchovy fillets 2 Ounce (1 Can, Drained)
  Snipped parsley 1⁄4 Cup (4 tbs)

Prepare Vinaigrette Dressing.
In covered saucepan cook potatoes in boiling salted water for 25 to 30 minutes or till tender; drain.
Peel and cube potatoes.
Combine potatoes, artichokes, onion rings, green pepper, tomatoes, and olives; toss with dressing.
Cover and chill several hours or overnight, stirring gently once or twice.
To assemble salad, drain dressing from potato mixture; reserve dressing.
Line salad bowl with lettuce.
Spoon potato mixture onto lettuce.
Arrange hard-cooked eggs and anchovies on top.
Sprinkle with snipped parsley.
Pass the reserved dressing.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1175 Calories from Fat 311

% Daily Value*

Total Fat 35 g53.9%

Saturated Fat 6.4 g32%

Trans Fat 0 g

Cholesterol 755.1 mg251.7%

Sodium 3134.8 mg130.6%

Total Carbohydrates 173 g57.7%

Dietary Fiber 30.7 g122.7%

Sugars 21.8 g

Protein 54 g107.4%

Vitamin A 126.5% Vitamin C 465%

Calcium 45.4% Iron 69.3%

*Based on a 2000 Calorie diet

Potato Salad Nicoise Recipe