Spring Nicoise Potato Salad


At a Glance

  • Potato Type: Reds
  • Prep Method: Boiled
  • Special Requests: Gluten Free
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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  • 8 small red potatoes, uniform in size (about 1 pound)
  • 1 6-ounce can white tuna in water, drained
  • 12 steamed asparagus spears
  • 8 radishes
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons minced red onion
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons olive oil
  • Salt and pepper


Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad. Season with salt and pepper.

Calories: 216 Fat: 8g Cholesterol: 13mg Sodium: 451mg Vitamin C: 24% Fiber: 3g Protein: 14g Potassium: 640mg

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