Nicoise-Style Potato Salad

Makes: 6 servings

1 (9 ounce) package cut green beans
1 (7 ounce) can water pack light tuna, drained, flaked
1 cup pared, diced cucumbers
2 tablespoons sliced ripe olives
1 1/2 pounds Washington Russet potatoes, cooked, peeled and diced
1/3 cup lowfat French dressing

Cook green beans in salted water until barely tender; cool.

In a shallow bowl, layer green beans, tuna, cucumbers, olives and potatoes. Drizzle dressing over top.

Refrigerate until served. Toss salad when ready to serve. Makes 6 servings.

Tip: To keep potatoes from crumbling during preparation; pare, salt and pepper to taste and refrigerate until cold before cutting into cubes.

Nutritional Analysis (Per Serving): Calories 189; Protein 12.9 g; Fat 3.2 g; %Calories from fat 15%; Carbohydrates 27.9 g; Cholesterol 7 mg; Fiber 3.81 g; Sodium 361 mg

Recipe and photograph provided courtesy of Washington State Potato Commission