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Potato Salad Nicoise Recipe
|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)|
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 mg
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
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.