Idaho Potato Niçoise Salad
|Ingredients||Seafood, Potatoes, Eggs, Vegetables|
|Day Part||Lunch, Dinner|
A lighter version of the traditional favorite, and lower in sodium due to the omission of anchovies. But, with the addition of Ranch dressing and curry, there's plenty of flavor.
2 lb. Idaho Potatoes, peeled, cut into 1⁄2-in. cubes
1⁄2 cup bottled ranch dressing
2 tsp. curry powder
2 6-oz. cans tuna, drained
1 cup green onions, chopped
1⁄2 cup pitted olives, chopped
6 cups mixed salad greens
6 plum tomatoes, quartered lengthwise
3 hard boiled eggs, quartered
- In boiling water, cook potatoes until tender but firm. Drain and reserve.
- In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives; fold in potatoes.
For service: Arrange greens on dishes, top with potato mixture, then garnish with tomatoes and eggs.