Potato Salad Nicoise
|Vinaigrette dressing||1 Tablespoon|
|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)|
|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.