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Heart-Healthy Idaho® Potato Nicoise Salad

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A sprinkling of curry powder adds a unique layer of flavor to this classic Niçoise-style dish.

Yield: 6-8 servings

Ingredients

• 1 1/2 - 2 pounds Idaho® potatoes, peeled (if desired) and cut into 1/2-inch cubes
• 1/2 cup bottled, reduced-calorie ranch salad dressing
• 1 - 2 teaspoons curry powder (or to taste)
• 2 6-ounce cans tuna (packed in water), drained
• 1 cup green onions, chopped
• 1/2 cup pitted olives (black or green), chopped
• 4 - 6 cups washed and drained mixed salad greens
• 6 plum tomatoes, quartered lengthwise
• 4 hard boiled egg whites, quartered lengthwise

Directions

1. Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.
2. In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes.
3. To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.

Estimated Nutritional Analysis per Serving:
190 calories, 15 mg cholesterol, 3.5 g fat, 400 mg sodium, 14 g protein, 27 g carbohydrates