Nicoise-Style Potato Salad

Yield: 6 servings

Ingredients

• 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

Instructions

1. Cook green beans in salted water until barely tender; cool.
2. In a shallow bowl, layer green beans, tuna, cucumbers, olives and potatoes. Drizzle dressing over top.
3. Refrigerate until served.
4. Toss salad when ready to serve.

Notes

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

Nutrition

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

Attribution

Recipe and photo used with permission from: Washington State Potato Commission