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Spring Nicoise Potato Salad

Looking for a great potato salad?  Here is a delicious recipe that I used for an article in Today’s Dietitian Magazine.  I have been working with the US Potato Board and they are doing great things with their website In the next few months all the recipes will be listed as being GF or not.  And they will even list the modifications.

Here is a link to the article in Today’s Dietitian.

Spring Nicoise Potato Salad

From The United States Potato Board,

Serves 4

8 small red potatoes, uniform in size
1 6-oz can white tuna in water, drained
12 steamed asparagus spears
8 radishes, sliced
1/2 cup pitted Kalamata olives
2 T minced red onions
3 T red wine vinegar
2 T chopped fresh parsley
4 tsp olive oil
Salt and pepper

Leave skin on potatoes, quarter, and place in large pot and cover with water. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender. Drain.
Arrange potatoes on a platter with tuna, asparagus, radishes, olives, and onion.
In small bowl, whisk together vinegar, parsley, and oil. Drizzle over salad. Season with salt and pepper.

Nutrient Analysis per serving
Calories: 216
Cholesterol: 13 mg
Sodium: 451 mg
Fat: 8 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 14 g

salty fig partner 23

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2 Responses to “Spring Nicoise Potato Salad”

  1. Johanna B says:

    This recipe sounds good. It’ll give me a chance to use the fresh asparagus I bought at the Farmer’s Market. Also, thanks for introducing me to Today’s Dietitian. I read several interesting articles on the website and plan to check it out again later.

  2. jkcafferty says:

    I wish our farmer’s market was open! A few more weeks and we’ll be toting our veggies home…

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