1 hour ago
Monday, June 22, 2009
This recipe is from Ina Garten's original cookbook, The Barefoot Contessa. It is similar to my salade nicoise, and is our favorite year round hearty salad.
I use Dijon mustard as well as whole grain mustard, because I love the little mustard seeds. I also skip the fresh dill, only because I don't grow it in the garden, therefore never have it on hand!
Provencal Potato Salad (adapted from Barefoot Contessa)
1 recipe of Ina's French Potato Salad (click here for recipe)
1/2 pound haricots verts, stems removed
two 6-ounce cans Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup kalamata olives, pitted
6 hard-cooked eggs, peeled and quartered, optional
6 anchovy fillets, optional
1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
2. 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.