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Salads & sides

Nicoise Potato Salad

Nicoise Potato Salad recipe
photo by:kraft
Up your potato salad game with this Nicoise-style version for a crowd. Its hearty appeal comes from hard-cooked eggs, zesty olives and fresh green beans.
time
prep:
30 min
total:
2 hr 15 min
servings
total:
16 servings, 1/2 cup each

What You Need

2
lb.  red potatoes (about 6), cut into 1-inch cubes, cooked and cooled
1/2
lb.  fresh green beans, cut into 1-inch lengths, cooked and cooled
1
 red pepper, chopped
10
 pitted kalamata olives, cut in half
1
Tbsp.   chopped fresh chives
1
Tbsp.   chopped fresh parsley
1-1/4
cups  olive oil
1/2
cup  white wine vinegar
2
Tbsp.  GREY POUPON Dijon Mustard
1
Tbsp.  honey
4
cloves  garlic
1/4
tsp.  white pepper
4
 hard-cooked eggs, cut into wedges

Make It

COMBINE first 6 ingredients in large bowl.

BLEND all remaining ingredients except eggs in blender. Toss 3/4 cup with potato mixture. Top with eggs.

REFRIGERATE 1 hour. Refrigerate remaining dressing for another use.

Kraft Kitchens Tips

Special Extra
Add 2 drained and flaked 5-oz. cans tuna in water to salad before refrigerating.
How to Use Remaining Dressing
Refrigerate remaining dressing up to 5 days. Then, use as a marinade for your favorite meat or vegetables, or as a dressing for a mixed green salad.
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