Potato Salad Provencal
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs small red potatoes, scrubbed and cut into 3/4 inch pieces
- 8 ounces fresh green beans, cut in 2 inch pieces
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic, minced
- 1 (12 ounce) jar roasted red peppers
- 1 (6 ounce) can tuna in water, drained
- 3⁄4 cup dill pickle, chopped
- 1⁄2 cup red onion, thinly sliced
directions
- Cover potatoes with water in saucepan and cook 8 minutes. Add green beans and cook 7 more minutes until tender. Drain and place in large bowl.
- For dressing, whisk together olive oil, vinegar, mustard, salt, sugar, pepper and garlic. Pour half the dressing over potatoes and beans. Mix gently.
- Stir in remaining ingredients and rest of dressing.
- Can be served warm or at room temperature.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...