Recipe

Summer Salad Provençal

Ingredients
1 lb. B-size red potatoes, quartered
3 tsp. kosher salt, divided
½ cup Girard's Champagne Salad Dressing, divided
8 oz. haricots verts, stems removed
- ice water, for blanching the haricots verts
6 oz. can chunk light tuna in olive oil, drained
1 cup grape tomatoes
½ cup Kowalski's Pitted Kalamata Olives
¼ cup chopped red onion
2 tbsp. capers, drained and rinsed
2 tbsp. snipped Italian parsley
2 hard-boiled eggs, peeled and quartered
Directions
  1. In a large saucepan, boil potatoes in water with 2 tsp. salt until tender (about 10 min.); drain.
  2. In a large mixing bowl, gently toss hot potatoes with ¼ cup dressing; cover and refrigerate.
  3. In a medium saucepan, cook haricots verts in boiling water with 1 tsp. salt until crisp-tender (about 3 min.); drain and immerse in ice water to quickly chill.
  4. On a serving platter, arrange potatoes, haricots verts, tuna, tomatoes, olives, onion and eggs into separate groupings; drizzle with remaining dressing
  5. Garnish with capers and parsley; serve immediately.