Really Good - and I don't even like Potato Salad usually!!!
In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into icy water for 5 minutes. Drain again.
In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs and anchovy fillets. Serve at room temperature.
This is a wonderful summer afternoon lunch. It is a breeze to prepare and requires no last-minute cooking to serve for a party. In fact, it tastes better if it has an hour or so to sit for the flavors to soak into the potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2369g) | ||
Recipe Makes: 1 | ||
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Calories: 2440 | ||
Calories from Fat: 1370 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.2g | 203 % | |
Saturated Fat 47.2g | 236 % | |
Monounsaturated Fat 57.7g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 6370.5mg | 1960 % | |
Sodium 2196.8mg | 76 % | |
Potassium 3740.5mg | 98 % | |
Total Carbohydrate 66.6g | 20 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 47.4g | ||
Protein 208.7g | 298 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2440
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