Summer Salad Provençal

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SERVES 6 FACEBOOKPINTERESTTWITTEREMAILPRINT

❥ INGREDIENTS

1 lb. B-size red potatoes, quartered
2 tsp. kosher salt
½ cup Girard's Light Champagne Dressing, divided
8 oz. haricots verts, stems removed
1 tsp. kosher salt
6 oz. can chunk light tuna in olive oil, drained
1 cup grape tomatoes
½ cup pitted kalamata olives
¼ cup chopped red onion
2 tbsp. capers, drained and rinsed
2 tbsp. snipped Italian parsley
2 hard-cooked eggs, peeled and quartered
❥ DIRECTIONS

In a large saucepan, boil potatoes in water with 2 tsp. salt until tender (about 10 min.); drain. In a large bowl, gently toss hot potatoes with 1/4 cup dressing; refrigerate, covered. In a medium saucepan, blanch haricots verts in boiling water with 1 tsp. salt until crisp-tender (about 3 min.); drain and immerse in ice water to quickly chill. Group potatoes, haricots verts, tuna, tomatoes, olives, onion and eggs in separate sections on a serving platter. Drizzle with remaining dressing; garnish with capers and parsley.
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