Saturday, April 3, 2010

French Potato and Tuna Salad


This week we have greatly enjoyed the arrival of spring! Blooming daffodils and fragrant hyacinths always put a smile on my face. Of course, we also enjoy the host of culinary delights - from asparagus and artichokes to the year’s first berries – that spring brings. For the Delshad Duo spring = picnics and picnics = salads!
For weeks I’ve been itching to make a potato salad, but not the traditional American mayonnaise drenched version. This French inspired potato salad really hit the spot; it is a complete meal and it is perfect for picnics! Fresh herbs and vinaigrette dressing are essential, but you could use a different type of vinegar (maybe white wine or champagne vinegar) and different herbs (but I must I loved the dill flavor). There are also lots of other veggies you could add in (halved cherry or grape tomatoes would be nice) or use as substitutes for those I included (I think fresh asparagus would be a great substitute for the green beans).

Here’s how I made it:

French Potato and Tuna Salad

1 pound small red potatoes
1 large handful fresh green beans, ends trimmed and bean cut in half
½ teaspoon Dijon mustard
3 Tablespoons Vinegar (I used apple cider)
5 Tablespoons Olive Oil
½ teaspoon sea salt
black pepper to taste
1 5oz can tuna in olive oil, broken into large flakes
6 kalamata olives, pitted and diced
1 Tablespoon capers
1 small handful flat leaf parsley, minced
1 small handful or dill, minced
2 green onions, thinly sliced
Fresh spinach leaves for serving

1)Add the potatoes (whole) to a pot of salted boiling water. Cover and cook until the potatoes are tender all the way through (20-30 minutes depending on the size of the potatoes)
2)Add the green beans to a separate pot of salted boiling water, cook 1 minute, then drain and set aside
3)While the potatoes are cooking make the dressing by whisking together the mustard, vinegar, oil, salt and pepper in a large bowl
4)Once the potatoes are cooked, drain them, quarter them (while they are still hot), add them to the bowl with the dressing and toss to evenly coat the potatoes with the dressing
5)Add the green beans and all of the remaining ingredients
6)Serve over a bed of fresh spinach

Happy Spring and Happy Easter!

P.S. My camera has officially bitten the dust, until further notice all pictures will come from my camera phone :(. Needless to say, the picture doesn’t do this salad justice!

By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!

5 comments:

  1. I've been enjoying the emerging bulbs as well! Spring is extremely welcome this year - and this is a great spring dish! And it definitely looks like the perfect picnic food :)

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  2. Thanks for your comments - I hope you both get to try the recipe and enjoy it!

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  3. Thanks for sharing this great salad recipe and linking to Tempt My Tummy Tuesday.

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  4. This looks and sounds both elegant and delicious!

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