Provencal Potato Salad - Barefoot Contessa

By á-106

Ingredients

• 1 recipe French Potato Salad,
• 1/2 pound haricots verts, stems removed
• 1 6-ounce can Italian tuna, drained and flaked (omitted)
• 1/2 cup capers, drained
• 1 cup halved cherry tomatoes
• 1/2 cup small-diced red onion
• 1/2 cup black olives, pitted
• 6 hard-cooked eggs, peeled and quartered, optional
• 6 anchovy fillets, optional

Details

Servings 6

Preparation

Step 1

1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.

2. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.