Provencal Potato Salad

Really Good - and I don't even like Potato Salad usually!!!

Category: Salad

Cuisine: French

☆☆☆☆

1 review

Ready in 1 hour

by blueskier

Ingredients

1 pound Haricots verts stems, removed

1 French Potato Salad recipe

1 6-oz can Italian tuna drained and flaked cup capers, drained

1 cup cherry tomatoes halved

1 cup red onion (small onions), diced

6 Eggs hard cooked, peeled and quartered (optional)

6 fillets anchovy (optional)

Directions

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.

Reviews

☆☆☆☆

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. [I posted this recipe.]

blueskier

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)