Relections, Nice Harbour, Cote d'Azur, France
Reflections, Nice Harbour,
Cote d'Azur, France
Photographic Print

Pearson, Doug
Buy at AllPosters.com

 

 

 

 


wine.com 

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Niçoise Potato Salad

 

 

igourmet.com
Shop the best in French Cuisine at igourmet.com

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."

~ A. A. Milne


Recipe of the Day Categories:

wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Ship at a Harbor, Nice, Alpes-Maritimes, Provence-Alpes-Cote D'Azur, France
Ship at a Harbor, Nice, Alpes-Maritimes, Provence-Alpes-Cote D'Azur, France

Buy This at Allposters.com
 

 


La Belle Cuisine

 


Niçoise Potato Salad

Bon Appetit Archives

Bon Appetit - One Year Subscription 

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
3 anchovies, rinsed
1 1/2 teaspoons dried tarragon
1/8 teaspoon salt
Freshly ground black pepper
1 1/2 pounds tiny red new potatoes
1/4 pound green beans, trimmed,
cut into 1-inch pieces
2 medium celery stalks
1 large red bell pepper
1/2 medium red onion
1 1/2 tablespoons Dijon mustard
One 7-ounce can Italian tuna
10 Kalamata olives, halved, pitted
8 cherry tomatoes, halved
3 hard-cooked eggs, peeled, cut into wedges

 In blender container mix all dressing ingredients and blend until smooth,
about 30 seconds. Cook potatoes in boiling water until just tender. Drain
and slice. Place in large bowl and toss gently with dressing.
Cook green beans in boiling water just until tender, about 5 minutes.
Drain. Slice celery and bell pepper. Slice onion in crescents. Add celery,
bell pepper, onion, and mustard to potatoes and mix well.
Just before serving add green beans and drained tuna to potato mixture
and toss gently. Adjust seasoning. Garnish with olives, cherry tomatoes,
eggs and sprinkle with tarragon or chives. Serves 4.
 

Featured Archive Recipes:
Potato Salad, Let Me Count the Ways...
La (Vraie) Salade Niçoise
Grilled Seafood Salad Niçoise
 

Index - Main Dish Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: May 31, 2013.