Potato Salad Nicoise Recipe
Ingredients
| Vinaigrette Dressing | ||
| Potatoes | 4 Medium | |
| Artichoke hearts | 1 7 Ounce, drained | |
| Red onion | 1 Small, separated into rings | |
| 1 small green pepper, sliced into thin rings | ||
| Cherry tomatoes | 1 Cup (16 tbs) | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Leaf lettuce | ||
| 3 hard-cooked eggs, quartered | ||
| 1 2-ounce can anchovy fillets, drained | ||
| Snipped parsley | 1/4 Cup (16 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.
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.
Chef
