Summer Salad Provençal
Ingredients
1 lb.
B-size red potatoes, quartered
3 tsp.
kosher salt, divided
½ cup
Girard's Champagne Salad Dressing, divided
8 oz.
haricots verts, stems removed
- ice water, for blanching the haricots verts
6 oz. canned
chunk light tuna in olive oil, drained
1 cup
grape tomatoes
½ cup
Kowalski's Pitted Kalamata Olives
¼ cup
chopped red onion
2
hard-boiled eggs, peeled and quartered
2 tbsp.
capers, drained and rinsed, for garnish
2 tbsp.
snipped Italian parsley, for garnish
Directions
- In a large saucepan, boil potatoes in water with 2 tsp. salt until tender (about 10 min.); drain.
- In a large mixing bowl, gently toss hot potatoes with ¼ cup dressing; cover and refrigerate.
- In a medium saucepan, cook haricots verts in boiling water with 1 tsp. salt until crisp-tender (about 3 min.); drain and immerse in ice water to quickly chill.
- On a serving platter, arrange potatoes, haricots verts, tuna, tomatoes, olives, onion and eggs into separate groupings; drizzle with remaining dressing.
- Garnish with capers and parsley; serve immediately.
