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Potato Salad Nicoise

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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