Provencal Potato Salad
Really Good - and I don't even like Potato Salad usually!!!
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 1
vegetarian
summer
spring
picnics
fourth of july
fall
james favorite
barbara favorite
salads
brunch
french
potato
lunch
fresh
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains eggs
dairy free
pescatarian
- 1 cup cherry tomatoes halved
- 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 red onion (small onions), diced
- 6 eggs hard cooked, peeled and quartered (optional)
- 6 fillets anchovy (optional)
- Carbohydrate 66.643935981 g
- Cholesterol 6370.5 mg
- Fat 152.178510844 g
- Fiber 19.2261410302224 g
- Protein 208.707331134 g
- Saturated Fat 47.1895040162 g
- Serving Size 1 1 Recipe (2369g)
- Sodium 2196.7855422 mg
- Sugar 47.4177949507776 g
- Trans Fat 25.720772711 g
- Calories 2440 calories
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.
