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Nicoise-Style Potato Salad

Nicoise-Style Potato Salad


  • 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


  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.

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 photo credit (used with permission): Washington State Potato Commission

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